Abstract
Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.
Highlights
The demand for high value seafood increases yearly because of, e.g., population growth and a diet shift to more protein driven by an aging population (Cai & Leung, 2017)
There is an increasing interest in using as much as possible of the caught or harvested fish directly for food, which comprises conversion of non-fillet fractions to food ingredients. These fractions of the fish mainly end up as side streams during the filleting operation, and are dedicated to low value uses as fodder meals or mink feed, even if they contain significant amounts of protein, long chain (LC) n-3 polyunsaturated fatty acids (PUFA), and other nutritional components such as vitamins and minerals (Abdollahi, Wu, & Undeland, 2021)
The frozen mince was pounded using a pestle to break it into smaller pieces
Summary
The demand for high value seafood increases yearly because of, e.g., population growth and a diet shift to more protein driven by an aging population (Cai & Leung, 2017). There is an increasing interest in using as much as possible of the caught or harvested fish directly for food, which comprises conversion of non-fillet fractions to food ingredients These fractions of the fish mainly end up as side streams (co-products, called by-products) during the filleting operation, and are dedicated to low value uses as fodder meals or mink feed, even if they contain significant amounts of protein, long chain (LC) n-3 polyunsaturated fatty acids (PUFA), and other nutritional components such as vitamins and minerals (Abdollahi, Wu, & Undeland, 2021). Only a few studies exist on the oxidative stability of individual fish co-product fractions, including our own previous work on salmon, cod and her ring backbones (Wu, Abdollahi, & Undeland, 2021) as well as studies of catfish viscera (Hwang, Kim, Kang, Jung, Park, & Weller, 2004) and mackerel head-viscera mixture (Liu, Morioka, Itoh, & Obatake, 2000)
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