Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Food Chem. 2020 Jun 30;316:126337. doi: 10.1016/j.foodchem.2020.126337. Epub 2020 Jan 31.
To allow value adding into foods, stabilizing strategies for fish by-products are needed based on their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. Here, three strategies for preventing lipid oxidation in herring (Clupea harengus) by-products during ice-storage were studied: (i) rinsing away Hb with water or 0.9% NaCl with/without antioxidants (Duralox-MANC, erythorbate and ethylenediamine-tetraacetic acid (EDTA)), (ii) incubation in water/0.9% NaCl with/without antioxidants, (iii) mincing with subsequent addition of the mentioned antioxidants. Only 10-18% Hb was rinsed away in (i), and the effect of this rinsing on peroxide value (PV) or TBA-reactive substances (TBARS) development was limited. Rinsing or incubating by-products in antioxidant solutions however significantly (p ≤ 0.05) increased shelf life from <1 day to >12 days; Duralox-MANC was particularly efficient. The presented strategies could hereby facilitate more diversified end-use of herring by-products from being 100% feed, to include also high-quality minces, protein isolates or oils for the food industry.
为了实现食品的增值，需要针对鱼类副产品的高血红蛋白（Hb）介导的脂质氧化敏感性，制定稳定策略。本研究针对冰藏过程中鲱鱼（Clupea harengus）副产品的脂质氧化，提出了三种策略：（i）用清水或 0.9%盐水冲洗，同时或不添加抗氧化剂（Duralox-MANC、抗坏血酸和乙二胺四乙酸（EDTA））以去除 Hb；（ii）在水中/0.9%盐水中孵育，同时或不添加抗氧化剂；（iii）绞碎后添加上述抗氧化剂。（i）中仅冲洗掉 10-18%的 Hb，冲洗对过氧化物值（PV）或硫代巴比妥酸反应物（TBARS）发展的影响有限。然而，用抗氧化剂溶液冲洗或孵育副产品显著（p≤0.05）延长了保质期，从<1 天延长至>12 天；Duralox-MANC 的效果尤其显著。这些策略可以促进更多样化地利用鲱鱼副产品，从 100%饲料，包括高质量的肉末、蛋白质分离物或油，用于食品工业。
