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Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

Sajib, Mursalin and Albers, Eva and Langeland, Markus and Undeland, Ingrid (2020). Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products. Scientific Reports. 10 , 9590 , 1-13
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Abstract

The aims of this study were to investigate the effect of temperature, time and stirring on changes in protein degree of hydrolysis (DH), free amino acids (FAA), lipid oxidation and total volatile basic nitrogen (TVB-N) during ensilaging of herring (Clupea harengus) filleting co-products. Results showed that temperature and time, and in some cases the interaction effect between these two factors, significantly influenced all the studied responses. Increasing ensilaging temperature and time from 17 to 37 degrees C and 3 to 7 days, respectively, increased DH, FAA, and TVB-N content from 44.41 to 77.28%, 25.31 to 51.04 mg/g, and 4.73 to 26.25 mg/100 g, respectively. The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) did not increase with time at temperatures above 22 degrees C, while 2-pentylfuran increased up to 37 degrees C. Based on the process parameters and responses investigated in this study, and considering energy requirements, it was suggested to perform ensilaging at ambient temperatures (i.e. around 20 degrees C) with continuous stirring at 10 rpm for 1-3 days; the exact length being determined by the desired DH.

Authors/Creators:Sajib, Mursalin and Albers, Eva and Langeland, Markus and Undeland, Ingrid
Title:Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products
Year of publishing :2020
Volume:10
Article number:9590
Number of Pages:13
Publisher:Springer Nature
ISSN:2045-2322
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
URN:NBN:urn:nbn:se:slu:epsilon-p-106927
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-106927
Additional ID:
Type of IDID
DOI10.1038/s41598-020-66152-0
Web of Science (WoS)000543971600002
ID Code:17336
Faculty:VH - Faculty of Veterinary Medicine and Animal Science
Department:(VH) > Dept. of Animal Nutrition and Management
Deposited By: SLUpub Connector
Deposited On:28 Aug 2020 07:51
Metadata Last Modified:28 Aug 2020 07:51

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