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

Haizhou Wu,Mursalin Sajib,Ingrid Undeland

doi:10.1016/j.foodcont.2021.107963

Abstract

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 >3.5 d at 20 °C, and from <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.

Highlights

The demand for high value proteins is increasing every year due e.g. to population growth (FAO, 2014) and a recognition of the important role of protein for a healthy ageing (Beasley, Shikany, & Thomson, 2013)
To improve processing efficiency and thereby reduce costs, we evaluated a shortening of treatment time from 20 min to 10 s, a reduction in the ratio of herring co-products to treat ment solution from 1:5 to 1:3 and the possibilities to re-use the antioxidant solution for repeated dipping treatments
To explain Duralox MANC’s effective inhibition of lipid oxidation in herring co-products, we investigated the effect of Duralox MANC on herring Hb auto-oxidation and hemin release

Summary

Introduction

The demand for high value proteins is increasing every year due e.g. to population growth (FAO, 2014) and a recognition of the important role of protein for a healthy ageing (Beasley, Shikany, & Thomson, 2013). Co-products emerging in fish filleting operations offer large amounts of under-utilized muscle protein which could contribute to the growing food protein demand (Slizyte , Carvajal, Mozuraityte, Aursand, & Storrø, 2014). Examples are the pH-shift process, classic meat-bone separation, and enzymatic or non-enzymatic hydro lysis (Rustad, Storrø, & Slizyte, 2011; Sajib, Albers, Langeland, & Undeland, 2020). Applying such techniques on fish co-products is rendered difficult by their high susceptibility to lipid oxidation (rancidity), strongly limiting the possible window of time from co-product generation to subsequent value-adding processes (Wu, Ghirmai, & Undeland, 2020). The chances of the co-products to stay within the food chain are limited, and their fates is rather animal feed or even waste

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