Journal
FOOD CHEMISTRY
Volume 332, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127385
Keywords
Baltic herring; Fish; Lipid oxidation; Frozen storage; Berry press cake; CO2 extract
Funding
- Finnish Operational Program of the European Maritime and Fisheries Fund in the Finnish Innovation Program Blue Products
- Raisio Research Foundation
- Jenny and Antti Wihuri Foundation
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A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study the efficacy of press cakes from Finnish berries and a supercritical CO2 plant extract to limit lipid oxidation during frozen storage of Baltic herring mince and to determine the impact of these additions on consumer acceptance in a fish product. Peroxide value, formation of volatile oxidation products and loss of polyunsaturated fatty acids showed that the tested natural additives decreased oxidation to a greater or similar extent as conventional antioxidants during 10-month storage. While potential of berry press cakes and plant extracts as green label antioxidants was shown, consumer study indicated need for further research to reach both optimal antioxidative efficacy and sensory properties.
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