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Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Sajib, Mursalin and Langeland, Markus and Undeland, Ingrid (2022). Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage. Scientific Reports. 12 :1 , 3362
[Research article]

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Abstract

Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0-7 days, 22 degrees C), and also during subsequent heat-treatment (30 min, 85 degrees C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 mu mole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 degrees C/22 degrees C in presence of MANC, 1.25% provided the highest protection with 87-90% and 66-73% lower TBARS, at 4 degrees C and 22 degrees C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggest that herring silage produced in presence of antioxidants can be used both for high quality feed and food applications.

Authors/Creators:Sajib, Mursalin and Langeland, Markus and Undeland, Ingrid
Title:Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage
Series Name/Journal:Scientific Reports
Year of publishing :2022
Volume:12
Number:1
Article number:3362
Number of Pages:13
Publisher:NATURE PORTFOLIO
ISSN:2045-2322
Language:English
Publication Type:Research 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
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 403 Veterinary Science > Medical Bioscience
URN:NBN:urn:nbn:se:slu:epsilon-p-116505
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-116505
Additional ID:
Type of IDID
DOI10.1038/s41598-022-07409-8
Web of Science (WoS)000763010000043
ID Code:27543
Faculty:VH - Faculty of Veterinary Medicine and Animal Science
Department:(VH) > Dept. of Animal Nutrition and Management
Deposited By: SLUpub Connector
Deposited On:13 Apr 2022 08:25
Metadata Last Modified:13 Apr 2022 08:31

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