Wu Haizhou, Axelsson John, Kuhlin Martin, Fristedt Rikard, Undeland Ingrid
Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
Sweden Pelagic AB, Hallgrens väg 1, SE 47431 Ellös, Sweden.
ACS Sustain Chem Eng. 2023 Mar 13;11(12):4727-4737. doi: 10.1021/acssuschemeng.2c07164. eCollection 2023 Mar 27.
To enable production of high-quality mince from herring backbones, a scalable antioxidant strategy is needed due to the high susceptibility of herring muscle to lipid oxidation. We here measured the stabilizing effect of lab-/pilot-scale predipping of herring backbones (30-500 kg) in antioxidant solutions prior to production of mechanically separated mince (MSM). The antioxidants were (i) Duralox MANC, a mixture of rosemary extract, ascorbic acid, α-tocopherol, and citric acid, and (ii) rosemary extract with or without isoascorbic acid. Delivery of the key rosemary-derived antioxidant components carnosol and carnosic acid was monitored during the dipping process and ice/frozen storage. Predipping in 2% Duralox MANC gave MSM with 26.7-31.7 mg/kg carnosol + carnosic acid and extended the oxidation lag phase from <1 to 12 days during ice storage and from <1 to 6 months during frozen storage compared to control. Dipping in 0.2% rosemary extract with or without 0.5% isoascorbic acid solution gave MSM with 20.6-28.2 mg/kg carnosol + carnosic acid and extended the lag phase to 6 days and 9 months during ice and frozen storage, respectively. Our results confirmed, in pilot scale, that predipping herring coproducts in antioxidant solutions is a promising strategy to utilize these raw materials for, e.g., mince and burger production rather than for low value products as fish meal.
由于鲱鱼肌肉极易发生脂质氧化，为了能用鲱鱼 backbone 生产出高质量的碎肉，需要一种可扩展的抗氧化策略。我们在此测量了在生产机械分离碎肉（MSM）之前，将鲱鱼 backbone（30 - 500 千克）在抗氧化剂溶液中进行实验室/中试规模预浸渍的稳定效果。抗氧化剂包括：（i）Duralox MANC，一种迷迭香提取物、抗坏血酸、α - 生育酚和柠檬酸的混合物，以及（ii）添加或不添加异抗坏血酸的迷迭香提取物。在浸渍过程以及冰藏/冷冻储存期间，监测关键的源自迷迭香的抗氧化成分鼠尾草酸和鼠尾草酚的含量。用 2% Duralox MANC 预浸渍后得到的 MSM 中鼠尾草酸 + 鼠尾草酚含量为 26.7 - 31.7 毫克/千克，与对照相比，在冰藏期间氧化延迟期从不到 1 天延长至 12 天，在冷冻储存期间从不到 1 天延长至 6 个月。用 0.2%迷迭香提取物添加或不添加 0.5%异抗坏血酸溶液浸渍后得到的 MSM 中鼠尾草酸 + 鼠尾草酚含量为 20.6 - 28.2 毫克/千克，在冰藏和冷冻储存期间，延迟期分别延长至 6 天和 9 个月。我们的中试规模结果证实，将鲱鱼副产品在抗氧化剂溶液中预浸渍是一种很有前景的策略，可利用这些原材料生产例如碎肉和汉堡等产品，而不是用于生产如鱼粉这类低价值产品。
