Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

• This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation duringpost-mortemhandling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9-1.3% NaCl) and low temperature 0-6 degrees C, with predicted minimum at 2.5 degrees C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.

Ämnesord

NATURVETENSKAP  -- Biologi (hsv//swe)

NATURAL SCIENCES  -- Biological Sciences (hsv//eng)

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinska och farmaceutiska grundvetenskaper -- Fysiologi (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Basic Medicine -- Physiology (hsv//eng)

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

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

MEDICIN OCH HÄLSOVETENSKAP  -- Medicinska och farmaceutiska grundvetenskaper -- Andra medicinska och farmaceutiska grundvetenskaper (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Basic Medicine -- Other Basic Medicine (hsv//eng)

Nyckelord

Fish

Hemoglobin

Hemolysis

Erythrocyte

Blood plasma components

Lipid

oxidation

hemoglobin-mediated oxidation

washed cod mince

osmotic fragility

muscle

erythrocytes

antioxidant

acid

inhibition

extracts

storage

Food Science & Technology

blood plasma components

Publikations- och innehållstyp

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