Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Ghirmai, Semhar; Eriksson, Linnéa; Wu, Haizhou; Axelsson, Michael; Undeland, Ingrid

doi:10.1007/s11947-020-02472-3

Cited by 20 publications

(13 citation statements)

References 56 publications

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“…All dipping solutions were prepared in tap water containing 0.9% NaCl in order to maximize the stability of red blood cells (Ghirmai et al, 2020). Antioxidants were added to the 0.9% NaCl solution as follows: (1) 0.5% RE-B; (2) 2% IAA; (3) 0.5% IAA; (4) 0.2% RE-B; (5) 0.2% RE-B + 0.5% IAA; and (6) 2% Duralox MANC.…”

Section: Preparation Of Dipping Solutionsmentioning

confidence: 99%

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Forghani

Sajib

et al. 2021

Food Bioprocess Technol

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Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.

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Section: Preparation Of Dipping Solutionsmentioning

confidence: 99%

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Forghani

Sajib

et al. 2021

Food Bioprocess Technol

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“…Dipping solutions with Duralox MANC and rosemary extract had tap water (10–12 °C) as a base and were prepared according to our previous studies. ,, For dipping of herring backbones in the pilot scale, about 1000 L of antioxidant solution with 2% Duralox MANC or 0.2% rosemary extract was prepared, and MSM produced from predipped raw materials was regularly sampled after 1–10, 100–110, 200–210, 300–310, and 400–410 kg to monitor if the antioxidant potential of the solution was maintained. When dipping in 0.2% rosemary extract, sampling points for MSM were only 1–10, 100–110, and 200–210 kg due to a smaller raw material batch.…”

Section: Methodsmentioning

confidence: 99%

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

axelsson

Kuhlin³

et al. 2023

ACS Sustainable Chem. Eng.

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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.

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“…Hemolysate from turkeys was prepared as described by Ghirmai with minor modifications. At the time of animal harvest, 20 mL of whole blood was combined with 5 mL of 150 U heparin/mL in 154 mM NaCl.…”

Section: Materials and Methodsmentioning

confidence: 99%

Divergent Reactivity of Hemoglobin Isoforms α₂^Aβ₂ and α₂^Dβ₂ from Meleagris gallopavo in Native and Fatty Acid-Modified States

Baker,

Desai,

Dinh

et al. 2023

J. Agric. Food Chem.

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Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Cited by 20 publications

References 56 publications

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

Divergent Reactivity of Hemoglobin Isoforms α₂^Aβ₂ and α₂^Dβ₂ from Meleagris gallopavo in Native and Fatty Acid-Modified States

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Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation

Cited by 20 publications

References 56 publications

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

Divergent Reactivity of Hemoglobin Isoforms α2Aβ2 and α2Dβ2 from Meleagris gallopavo in Native and Fatty Acid-Modified States

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Divergent Reactivity of Hemoglobin Isoforms α₂^Aβ₂ and α₂^Dβ₂ from Meleagris gallopavo in Native and Fatty Acid-Modified States