Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?

Irene Albertos, Nina Gringer, Daniel Rico, Caroline P. Baron

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without any pre-treatment or with a previous pH adjustment, and tested either as coating agents (glazing) for frozen herring or additives in fresh mince herring, in order to prevent oxidation.

TSa and TSp were the most effective glazing agents, retarding lipid oxidation. Brines tested as additive retarded lipid and protein oxidation in a similar trend than herring mince containing salt and/or protein. SC brine was more efficient against lipid and protein oxidation when compared to the other tested brines.

Using protein fractions isolated from herring marinating brines as glazing or additive seems feasible for preventing oxidation of both frozen and fresh herring.
Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Volume37
Pages (from-to)286-292
Number of pages7
ISSN1466-8564
DOIs
Publication statusPublished - 2016

Keywords

  • Herring (Clupea harengus)
  • Brine
  • pH-shift
  • Glazing
  • Oxidation
  • Natural antioxidant

Cite this

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title = "Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?",
abstract = "The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without any pre-treatment or with a previous pH adjustment, and tested either as coating agents (glazing) for frozen herring or additives in fresh mince herring, in order to prevent oxidation.TSa and TSp were the most effective glazing agents, retarding lipid oxidation. Brines tested as additive retarded lipid and protein oxidation in a similar trend than herring mince containing salt and/or protein. SC brine was more efficient against lipid and protein oxidation when compared to the other tested brines.Using protein fractions isolated from herring marinating brines as glazing or additive seems feasible for preventing oxidation of both frozen and fresh herring.",
keywords = "Herring (Clupea harengus), Brine, pH-shift, Glazing, Oxidation, Natural antioxidant",
author = "Irene Albertos and Nina Gringer and Daniel Rico and Baron, {Caroline P.}",
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language = "English",
volume = "37",
pages = "286--292",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
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Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants? / Albertos, Irene; Gringer, Nina; Rico, Daniel; Baron, Caroline P.

In: Innovative Food Science and Emerging Technologies, Vol. 37, 2016, p. 286-292.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?

AU - Albertos, Irene

AU - Gringer, Nina

AU - Rico, Daniel

AU - Baron, Caroline P.

PY - 2016

Y1 - 2016

N2 - The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without any pre-treatment or with a previous pH adjustment, and tested either as coating agents (glazing) for frozen herring or additives in fresh mince herring, in order to prevent oxidation.TSa and TSp were the most effective glazing agents, retarding lipid oxidation. Brines tested as additive retarded lipid and protein oxidation in a similar trend than herring mince containing salt and/or protein. SC brine was more efficient against lipid and protein oxidation when compared to the other tested brines.Using protein fractions isolated from herring marinating brines as glazing or additive seems feasible for preventing oxidation of both frozen and fresh herring.

AB - The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without any pre-treatment or with a previous pH adjustment, and tested either as coating agents (glazing) for frozen herring or additives in fresh mince herring, in order to prevent oxidation.TSa and TSp were the most effective glazing agents, retarding lipid oxidation. Brines tested as additive retarded lipid and protein oxidation in a similar trend than herring mince containing salt and/or protein. SC brine was more efficient against lipid and protein oxidation when compared to the other tested brines.Using protein fractions isolated from herring marinating brines as glazing or additive seems feasible for preventing oxidation of both frozen and fresh herring.

KW - Herring (Clupea harengus)

KW - Brine

KW - pH-shift

KW - Glazing

KW - Oxidation

KW - Natural antioxidant

U2 - 10.1016/j.ifset.2016.09.008

DO - 10.1016/j.ifset.2016.09.008

M3 - Journal article

VL - 37

SP - 286

EP - 292

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -