Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization

Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Ole Mejlholm, Niels Bøknæs, Ingrid Undeland, Charlotte Jacobsen

Research output: Contribution to journalConference abstract in journalResearchpeer-review


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.
Original languageEnglish
JournalJ A O C S
Issue numberS1
Pages (from-to)140-141
Number of pages2
Publication statusPublished - 2021
Event2021 AOCS Annual Meeting & Expo - Online event, Atlanta, United States
Duration: 3 May 202114 May 2021


Conference2021 AOCS Annual Meeting & Expo
LocationOnline event
Country/TerritoryUnited States
Internet address


Dive into the research topics of 'Improving the oxidative stability of side-streams from cod filleting by antioxidant dipping for increased utilization'. Together they form a unique fingerprint.

Cite this