Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Applying value-adding techniques to fish co-products is rendered difficult due to their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. In this study, we investigated a dipping technology with a solution containing Duralox MANC 213- a mixture of rosemary extract, ascorbic acid, tocopherols and citric acid ? to control lipid oxidation during storage at 0 ?C and 20 ?C. The possibilities to re-use the antioxidant solution was also analyzed, along with studies on the link between Duralox MANC and Hb-form. Dipping in Duralox MANC largely increased the oxidation lag phase; from 0.5 to 1 d to 11 d at 0 ?C. Even after re-use of the solution up to 10 times, lipid oxidation was completely inhibited at 0 ?C. Duralox MANC could prevent auto-oxidation and hemin loss of herring Hb; which are suggested as the main mechanisms behind the observed stabilization of herring co-products against lipid oxidation.

Automated summary

The study found that using a solution containing various antioxidants can effectively control lipid oxidation in fish co-products during storage, and can be reused multiple times. Immersion in this solution significantly increases the oxidation lag phase, maintaining the stability of the co-products.