Vertaisarvioitu alkuperäisartikkeli tai data-artikkeli tieteellisessä aikakauslehdessä (A1)

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




Julkaisun tekijät: Damerau Annelie, Kakko Tanja, Tian Ye, Tuomasjukka Saska, Sandell Mari, Hopia Anu, Yang Baoru

Kustantaja: Elsevier Ltd

Julkaisuvuosi: 2020

Journal: Food Chemistry

Volyymi: 332

Sivujen määrä: 11

ISSN: 1873-7072

eISSN: 1873-7072

DOI: http://dx.doi.org/10.1016/j.foodchem.2020.127385

Rinnakkaistallenteen osoite: https://research.utu.fi/converis/portal/detail/Publication/48847033


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


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Last updated on 2022-07-04 at 18:01