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Improving the Stabi...
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Ghirmai, Semhar,1993Chalmers tekniska högskola,Chalmers University of Technology
(author)
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
- Article/chapterEnglish2020
Publisher, publication year, extent ...
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2020-06-22
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Springer Science and Business Media LLC,2020
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LIBRIS-ID:oai:gup.ub.gu.se/294834
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https://gup.ub.gu.se/publication/294834URI
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https://doi.org/10.1007/s11947-020-02472-3DOI
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https://research.chalmers.se/publication/517578URI
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https://research.chalmers.se/publication/517777URI
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
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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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Eriksson, Linnea,1985Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)linneae
(author)
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Wu, Haizhou,1987Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)haizhou
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Axelsson, Michael,1958Gothenburg University,Göteborgs universitet,Institutionen för biologi och miljövetenskap,Department of Biological and Environmental Sciences,University of Gothenburg(Swepub:gu)xaxemi
(author)
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Undeland, Ingrid,1968Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)undeland
(author)
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Chalmers tekniska högskolaInstitutionen för biologi och miljövetenskap
(creator_code:org_t)
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In:Food and Bioprocess Technology: Springer Science and Business Media LLC13, s. 1344-13551935-51301935-5149
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