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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dc.contributor.author Damerau, Annelie
dc.contributor.author Kakko, Tanja
dc.contributor.author Tian, Ye
dc.contributor.author Tuomasjukka, Saska
dc.contributor.author Sandell, Mari
dc.contributor.author Hopia, Anu
dc.contributor.author Yang, Baoru
dc.date.accessioned 2022-02-14T13:27:01Z
dc.date.available 2022-02-14T13:45:05Z
dc.date.issued 2020-12-01
dc.identifier.citation 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
dc.identifier.other PURE: 145159299
dc.identifier.other PURE UUID: c2c4c87a-8070-40a3-a623-d8b3edae4679
dc.identifier.other WOS: 000560066800002
dc.identifier.other ORCID: /0000-0001-7161-1050/work/82469793
dc.identifier.uri http://hdl.handle.net/10138/340227
dc.description.abstract 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. en
dc.format.extent 11
dc.language.iso eng
dc.relation.ispartof Food Chemistry
dc.rights cc_by_nc_nd
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject Baltic herring
dc.subject Fish
dc.subject Lipid oxidation
dc.subject Frozen storage
dc.subject Berry press cake
dc.subject CO2 extract
dc.subject HIPPOPHAE-RHAMNOIDES L.
dc.subject LIPID OXIDATION
dc.subject PHENOLIC-COMPOUNDS
dc.subject FISH-OIL
dc.subject AQUEOUS-ETHANOL
dc.subject LEAVES
dc.subject ACID
dc.subject TOCOPHEROL
dc.subject COOKING
dc.subject QUALITY
dc.subject 416 Food Science
dc.title Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince en
dc.type Article
dc.contributor.organization Food quality and safety: lipids, vitamins and other bioactive compounds
dc.contributor.organization Department of Food and Nutrition
dc.contributor.organization Senses and Food
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1016/j.foodchem.2020.127385
dc.relation.issn 0308-8146
dc.rights.accesslevel openAccess
dc.type.version acceptedVersion

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