Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

• Applying value-adding techniques to fish co-products is rendered difficult due to their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. In this study, we investigated a dipping technology with a solution containing Duralox MANC 213- a mixture of rosemary extract, ascorbic acid, tocopherols and citric acid – to control lipid oxidation during storage at 0 °C and 20 °C. The possibilities to re-use the antioxidant solution was also analyzed, along with studies on the link between Duralox MANC and Hb-form. Dipping in Duralox MANC largely increased the oxidation lag phase; from <0.5 to >3.5 d at 20 °C, and from <1 d to >11 d at 0 °C. Even after re-use of the solution up to 10 times, lipid oxidation was completely inhibited at 0 °C. Duralox MANC could prevent auto-oxidation and hemin loss of herring Hb; which are suggested as the main mechanisms behind the observed stabilization of herring co-products against lipid oxidation.

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Kemiteknik -- Polymerteknologi (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Chemical Engineering -- Polymer Technologies (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Kemiteknik -- Annan kemiteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Chemical Engineering -- Other Chemical Engineering (hsv//eng)

Nyckelord

Herring co-products

Rinsing

Lipid oxidation

Hemoglobin

Dipping

Publikations- och innehållstyp

art (ämneskategori)

ref (ämneskategori)