| 1. |
- Sajib, Mursalin, 1987, et al.
(författare)
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Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
- 2021
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Ingår i: Scientific Reports. - : Springer Science and Business Media LLC. - 2045-2322 .- 2045-2322. ; 11:1, s. 1-12
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Tidskriftsartikel (refereegranskat)abstract
- The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.
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| 2. |
- Wu, Haizhou, 1987, et al.
(författare)
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A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
- 2021
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 14:12, s. 2207-2218
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Tidskriftsartikel (refereegranskat)abstract
- Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
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| 3. |
- Wu, Haizhou, 1987, et al.
(författare)
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Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution
- 2021
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Ingår i: Food Control. - : Elsevier BV. - 0956-7135. ; 125
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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| 4. |
- Wu, Haizhou, 1987, et al.
(författare)
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Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 393:1
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Tidskriftsartikel (refereegranskat)abstract
- The degradation of trout and bovine hemoglobin (Hb) and their pro-oxidant activities in washed cod muscle mince (WCM) were studied using simple pH-shifts to simulate gastrointestinal (GI) conditions (pH 7 → 6 → 3 → 7), as well as full static in vitro GI digestion. Following gastric acidification to pH 6, metHb formation increased, especially for trout Hb. Subsequent acidification to pH 3 promoted Hb unfolding and partial or complete heme group-loss. During full GI digestion, polypeptide/peptide analyses revealed more extensive Hb-degradation in the gastric than duodenal phase, without any species-differences. When digesting WCM +/-Hb, both Hbs strongly promoted malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) formation, peaking at the end of the gastric phase. Trout-Hb stimulated MDA and HHE more than bovine Hb in the first gastric phase. Altogether, partially degraded Hb, and/or free hemin -both mammal and fish-derived- stimulated oxidation of PUFA-rich lipids under GI-conditions, especially gastric ones.
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| 5. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Impact of processing technology on macro- and micronutrient profile of protein-enriched products from fish backbones
- 2021
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Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 10:5
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Tidskriftsartikel (refereegranskat)abstract
- Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.
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| 6. |
- Cadena, Erasmo, et al.
(författare)
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Valorisation of Seafood Side-Streams through the Design of New Holistic Value Chains: WaSeaBi Project
- 2024
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Ingår i: Sustainability. - 2071-1050. ; 16:5
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Tidskriftsartikel (refereegranskat)abstract
- Growing demand in the fisheries sector has resulted in a high generation of side-streams that are mainly treated as waste despite their potential value in terms of protein, fatty acids, and minerals. The WaSeaBi project, funded by the EU under the Horizon 2020 BBI JU initiative, seeks to address this problem by promoting the sustainable and economically viable utilisation of these side-streams, thus contributing to improved food security and environmental conservation. The project focuses on the development of innovative technologies and methodologies for the efficient valorisation of seafood side-streams into marketable products such as protein-based food ingredients, bioactive peptides, and mineral supplements. The WaSeaBi project started with a comprehensive analysis to identify the bottlenecks hindering the efficient utilisation of side-streams. To this end, a comprehensive study of the European seafood industry was conducted to understand the existing challenges. The main obstacles identified were technological deficiencies, lack of space and personnel, and a limited market for the resulting products. Several laboratory-scale technologies, such as pH-shift, enzymatic hydrolysis, membrane concentration, and flocculation with centrifugation, were explored in order to extract valuable components from the side-streams. Subsequently, these technologies were scaled-up and tested on a pilot scale. For example, membrane concentration technology facilitated the recovery of valuable molecules from mussel cooking side-streams while reducing environmental impact. Flocculation helped recover proteins and phosphates from process waters, crucial for reducing the organic load of effluents. In addition, decision-making tools were developed to help select and build the most appropriate valorisation strategies, taking into account technical, legal, economic, and environmental aspects. Environmental sustainability was assessed through life cycle assessment, which highlighted the factors that contribute most to the environmental impact of each technology. The results revealed that reducing chemical consumption and improving energy efficiency are key to optimising the environmental performance of the valorisation technologies. The WaSeaBi project outlines a promising path towards sustainable and economically beneficial utilisation of seafood side-streams. By employing innovative technologies, the project not only contributes to reducing waste and environmental impact, but also facilitates the transformation of low-value side-streams into high-value products. In addition, it provides a structured framework to help industry stakeholders make informed decisions on the valorisation of secondary streams. This initiative marks a substantial step towards a more sustainable and economically viable fisheries and aquaculture industry, setting a precedent for future projects aimed at overcoming technological and infrastructural barriers to the valorisation of seafood side-streams.
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| 7. |
- Ghirmai, Semhar, 1993, et al.
(författare)
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Exploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle
- 2022
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Ingår i: Scientific Reports. - : Springer Science and Business Media LLC. - 2045-2322. ; 12:1
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Tidskriftsartikel (refereegranskat)abstract
- Hemoglobin (Hb) is a powerful promoter of lipid oxidation, particularly in muscle of small pelagic fish species and fish by-products, both having high Hb-levels and highly unsaturated lipids. As Hb is located within the red blood cells (RBCs) it is here hypothesized that the perishable polyunsaturated fatty acids (PUFAs) can be protected from oxidation by limiting hemolysis during early fish processing. Using a model system consisting of washed-resuspended trout (Oncorhynchus mykiss) RBCs (wr-RBCs), the aim of this study was to evaluate how RBC lysis under cold storage was affected by selected parameters linked to blood or muscle: bacterial growth, energy status, pH, RBC membrane lipid oxidation and colloidal osmotic pressure (COP). The results indicated that bacterial growth had a modest effect on hemolysis while pH-values typical for post mortem fish muscle (6.4-6.8), and absence of glucose or albumin stimulated hemolysis. The rapid hemolysis observed at pH 6.4-6.8 correlated with lipid oxidation of the RBC membrane, while the lower hemolysis at pH 7.2-8.0 occurred with low, or without any RBC membrane lipid oxidation. When hemin was added to the RBCs at pH 6.8 hemolysis was induced without parallel RBC membrane oxidation, pointing at Hb-autoxidation and hemin-release per se as important events triggering lysis in fish muscle. Altogether, the study provided valuable findings which ultimately can aid development of new tools to combat lipid oxidation in post mortem fish muscle by limiting hemolysis.
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| 8. |
- Ghirmai, Semhar, 1993, et al.
(författare)
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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
- 2020
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 13, s. 1344-1355
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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| 9. |
- Ghirmai, Semhar, 1993, et al.
(författare)
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Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma
- 2024
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Ingår i: Scientific Reports. - : Nature Research. - 2045-2322. ; 14:1
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Tidskriftsartikel (refereegranskat)abstract
- The relationship between hemolysis and lipid oxidation was explored in red blood cell (RBCs)-spiked washed cod mince (WCM). At pH 6.8 and 3 ± 1 °C, intact RBCs (71 µM Hb) delayed lipid oxidation by 1 day compared to WCM with partly or fully lysed RBCs which oxidized immediately. Intact RBCs also lowered peak peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) with up to 59.5% and 48.1%, respectively. Adding 3% (v/w) blood plasma to RBC-spiked WCM delayed the lipid oxidation onset from 1 to 3–4 days without delaying hemolysis. At pH 6.4 the oxidation onset in RBC-WCM was the same as for pH 6.8 while at pH 7.2–7.6 lipid oxidation was suppressed for 7 days. Micrographs revealed RBC-lysis from day 2 at pH 6.4 but at pH 7.6, RBC stayed intact for ≥ 7 days. Thus, assuring presence of plasma-derived antioxidants and/or elevating muscle pH to avoid hemolysis can aid valorization of blood rich underutilized fish raw materials.
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| 10. |
- Richards, Mark, et al.
(författare)
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Characterizing Endogenous Pro-oxidants and Potent Antioxidants in Muscle Food Systems
- 2021
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Ingår i: JAOCS, Journal of the American Oil Chemists Society. - 0003-021X. ; 98, s. 118-118
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- There are many possible pro-oxidants in muscle foods that include low molecular metal complexes, lipoxygenases, myoglobin, and hemoglobin. An inhibitor selective for hemoglobin was shown to strongly inhibit lipid oxidation in comminuted trout whole muscle, turkey thigh muscle, and salted pork semimembranosus. This suggested residual hemoglobin was the major pro-oxidant in these muscle foods in a highly comminuted state. The ability of hypervalent hemoglobin species and heme released from the globin represent two possible pathways by which hemoglobin can promote lipid oxidation. The heme release mechanism was investigated by using site-directed mutagenesis of sperm whale myoglobin to produce variants with low and high heme affinity. The low heme affinity variant readily facilitated lipid oxidation in washed muscle while the high heme affinity variant was weakly pro-oxidative. These finding implicated heme release as a likely mechanism by which hemoglobin promotes lipid oxidation. Regarding antioxidants, we have found that quercetin was more effective at inhibiting lipid oxidation in muscle systems compared to glycosylated quercetin indicating increasing water solubility of the antioxidant decreased efficacy. Further, propyl gallate most effectively inhibited lipid oxidation compared to gallic acid, octyl gallate, and lauryl gallate, indicating intermediate polarity most effectively inhibited lipid oxidation. We have also shown that phospholipase A2 (PLA2) can be highly effective at inhibiting hemoglobin-mediated lipid oxidation. We observed a lipid hydroperoxide depletion mechanism by PLA2 without formation of secondary lipid oxidation products. It is postulated that cysteine or methionine residues of proteins in muscle reduce fatty acid hydroperoxides released from phospholipids by PLA2 to fatty acid hydroxides that are weakly reactive. Other antioxidant mechanisms of PLA2 may involve rearrangement of the lipid bilayer or antioxidant effects of the hydrolysis products, namely lysophospholipids and free fatty acids.
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