TY  -  
T1  - Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince 
SN  -  /  
UR  - http://hdl.handle.net/10138/340227 
T3  -  
A1  - Damerau, Annelie; Kakko, Tanja; Tian, Ye; Tuomasjukka, Saska; Sandell, Mari; Hopia, Anu; Yang, Baoru 
A2  -  
PB  -  
Y1  - 2020 
LA  - eng 
AB  - 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 produc... 
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KW  - 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 
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ER  -