Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

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Pysyväisosoite

http://hdl.handle.net/10138/340227

Lähdeviite

Damerau , A , Kakko , T , Tian , Y , Tuomasjukka , S , Sandell , M , Hopia , A & Yang , B 2020 , ' Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince ' , Food Chemistry , vol. 332 , 127385 . https://doi.org/10.1016/j.foodchem.2020.127385

Julkaisun nimi: Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
Tekijä: Damerau, Annelie; Kakko, Tanja; Tian, Ye; Tuomasjukka, Saska; Sandell, Mari; Hopia, Anu; Yang, Baoru
Tekijän organisaatio: Food quality and safety: lipids, vitamins and other bioactive compounds
Department of Food and Nutrition
Senses and Food
Päiväys: 2020-12-01
Kieli: eng
Sivumäärä: 11
Kuuluu julkaisusarjaan: Food Chemistry
ISSN: 0308-8146
DOI-tunniste: https://doi.org/10.1016/j.foodchem.2020.127385
URI: http://hdl.handle.net/10138/340227
Tiivistelmä: A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study the efficacy of press cakes from Finnish berries and a supercritical CO2 plant extract to limit lipid oxidation during frozen storage of Baltic herring mince and to determine the impact of these additions on consumer acceptance in a fish product. Peroxide value, formation of volatile oxidation products and loss of polyunsaturated fatty acids showed that the tested natural additives decreased oxidation to a greater or similar extent as conventional antioxidants during 10-month storage. While potential of berry press cakes and plant extracts as "green label antioxidants" was shown, consumer study indicated need for further research to reach both optimal antioxidative efficacy and sensory properties.
Avainsanat: Baltic herring
Fish
Lipid oxidation
Frozen storage
Berry press cake
CO2 extract
HIPPOPHAE-RHAMNOIDES L.
LIPID OXIDATION
PHENOLIC-COMPOUNDS
FISH-OIL
AQUEOUS-ETHANOL
LEAVES
ACID
TOCOPHEROL
COOKING
QUALITY
416 Food Science
Vertaisarvioitu: Kyllä
Tekijänoikeustiedot: cc_by_nc_nd
Pääsyrajoitteet: openAccess
Rinnakkaistallennettu versio: acceptedVersion


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