Author:
Sajib Mursalin,Wu Haizhou,Fristedt Rikard,Undeland Ingrid
Abstract
AbstractThe aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiological salt, with/without different antioxidants. Results showed that both peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) gradually increased during 7 days of ensilaging at 22 °C in absence of antioxidants. The increase in TBARS was proportional to the Hb levels present, while PV was less affected. A Hb-fortified Tris-buffer model system adjusted to pH 3.50 confirmed that Hb changed immediately from its native oxyHb to the metHb state, which facilitated heme group release and thus probably explains the increased PV and TBARS during ensilaging. Pre-incubating the co-products for 30 s in a solution containing 0.5% rosemary extract was the most promising strategy to inhibit lipid oxidation both in the co-products during pre-processing storage and during the actual ensilaging. The solution could be re-used up to ten times without losing its activity, illustrating that this methodology can be a scalable and cost-effective strategy to extend the oxidative stability of herring co-products allowing for further value adding e.g., into a high-quality silage.
Funder
Svenska Forskningsrådet Formas
VINNOVA
Chalmers University of Technology
Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Ghaly, A. E., Ramakrishnan, V. V., Brooks, M. S., Budge, S. M. & Dave, D. Fish processing wastes as a potential source of proteins, amino acids and oils: A critical review. J. Microb. Biochem. Technol. 05, 11 (2013).
2. Wiseman, J., Jagger, S., Cole, D. & Haresign, W. The digestion and utilization of amino acids of heat-treated fish meal by growing/finishing pigs. Anim. Sci. 53, 215–225 (1991).
3. Sajib, M., Albers, E., Langeland, M. & Undeland, I. Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products. Sci. Rep. 10, 9590. https://doi.org/10.1038/s41598-020-66152-0 (2020).
4. Olsen, R. L. & Toppe, J. Fish silage hydrolysates: Not only a feed nutrient, but also a useful feed additive. Trends in Food Science & Technology, 66, 93–97 (2017).
5. Wu, H., Ghirmai, S. & Undeland, I. Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions. Food Chem. 316, 126337 (2020).