Abstract
A growing interest for sustainable food production and increased utilization of existing food raw materials, hereunder side-streams, have led to increased research in this area. In the cod filleting industry up to 60% of the raw materials end up as side-streams (guts, heads and frames). Currently, the majority of these side-streams ends up as low value products for feed. To increase utilization for food applications, new preservation solutions are needed to maintain a high quality of the side-stream before further processing.
The aim of this study was to evaluate the effect of antioxidant dipping of cod side-streams on their oxidative stability during subsequent storage. The following treatments were evaluated: no dipping, dipping in 0.9% NaCl, dipping in 2% Duralox MANC (commercial rosemary preparation fortified with ascorbic acid, α-tocopherol and citric acid), or dipping in 0.05% and 0.2% lipophilic rosemary extract having a carnosic acid content 15 times higher than that in Duralox-MANC. After antioxidant dipping, the side-streams were drained, minced to obtain homogeneous samples and subjected to short- term storage (7 days, 5°C). The effect of the antioxidant treatment was evaluated by measuring peroxide value (PV), TBA-reactive substances (TBARS) and sensory during storage.
Results show a positive effect of the antioxidant dipping on the oxidative stability of cod side-streams (guts, heads and frames). The most efficient antioxidants in all three side-streams were Duralox MANC and Rosemary extract (0.2%). For guts, Duralox MANC inhibited the formation of PV throughout the whole storage period and TBARS were inhibited for 4 days. Rosemary extract (0.2%) also inhibited the formation of PV for 7 days, however, the inhibition of TBARS was only 2 days. For the non-dipped guts, PV and TBARS already increased after 1 day of storage. The same pattern was observed for frames, however, the overall concentration of TBARS was much lower.
The aim of this study was to evaluate the effect of antioxidant dipping of cod side-streams on their oxidative stability during subsequent storage. The following treatments were evaluated: no dipping, dipping in 0.9% NaCl, dipping in 2% Duralox MANC (commercial rosemary preparation fortified with ascorbic acid, α-tocopherol and citric acid), or dipping in 0.05% and 0.2% lipophilic rosemary extract having a carnosic acid content 15 times higher than that in Duralox-MANC. After antioxidant dipping, the side-streams were drained, minced to obtain homogeneous samples and subjected to short- term storage (7 days, 5°C). The effect of the antioxidant treatment was evaluated by measuring peroxide value (PV), TBA-reactive substances (TBARS) and sensory during storage.
Results show a positive effect of the antioxidant dipping on the oxidative stability of cod side-streams (guts, heads and frames). The most efficient antioxidants in all three side-streams were Duralox MANC and Rosemary extract (0.2%). For guts, Duralox MANC inhibited the formation of PV throughout the whole storage period and TBARS were inhibited for 4 days. Rosemary extract (0.2%) also inhibited the formation of PV for 7 days, however, the inhibition of TBARS was only 2 days. For the non-dipped guts, PV and TBARS already increased after 1 day of storage. The same pattern was observed for frames, however, the overall concentration of TBARS was much lower.
| Original language | English |
|---|---|
| Journal | J A O C S |
| Volume | 98 |
| Issue number | S1 |
| Pages (from-to) | 140-141 |
| Number of pages | 2 |
| ISSN | 0003-021X |
| Publication status | Published - 2021 |
| Event | 2021 AOCS Annual Meeting & Expo - Online event, Atlanta, United States Duration: 3 May 2021 → 14 May 2021 https://annualmeeting.aocs.org/ |
Conference
| Conference | 2021 AOCS Annual Meeting & Expo |
|---|---|
| Location | Online event |
| Country/Territory | United States |
| City | Atlanta |
| Period | 03/05/2021 → 14/05/2021 |
| Internet address |
