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A recyclable dippin...
A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
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- Wu, Haizhou, 1987 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Forghani Targhi, Bita, 1973 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Sajib, Mursalin, 1987 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Undeland, Ingrid, 1968 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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(creator_code:org_t)
- 2021-10-09
- 2021
- English.
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In: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 14:12, s. 2207-2218
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Abstract
Subject headings
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- 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.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Maskinteknik -- Produktionsteknik, arbetsvetenskap och ergonomi (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Mechanical Engineering -- Production Engineering, Human Work Science and Ergonomics (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Kemiska processer (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Chemical Process Engineering (hsv//eng)
Keyword
- Herring co-products
- Recyclable dipping
- Rosemary extract
- Microbial spoilage
- Lipid oxidation
Publication and Content Type
- art (subject category)
- ref (subject category)
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