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Oxidative Stability...
Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage
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- Sørensen, Ann Dorit Moltke (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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- Wu, Haizhou, 1987 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Hyldig, G. (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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Bøknæs, Niels (författare)
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Mejlholm, Ole (författare)
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- Undeland, Ingrid, 1968 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Jacobsen, C. (författare)
- Danmarks Tekniske Universitet,Technical University of Denmark
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(creator_code:org_t)
- 2023
- 2023
- Engelska.
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Ingår i: Marine Drugs. - 1660-3397. ; 21:11
- Relaterad länk:
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https://research.cha... (primary) (free)
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https://research.cha...
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https://doi.org/10.3...
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Abstract
Ämnesord
Stäng
- Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
Nyckelord
- rest raw material
- rosemary extract
- fish
- valorization
- by-products
- rancidity
- Duralox MANC-213
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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