PDF(Pubmed)
Abstract：
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.
摘要：
目前,侧流(例如，头部,骨干,尾巴,和肠）在鱼类加工行业中产生的通常最终成为饲料应用的低价值产品，甚至是废物。为了向上循环这种侧流，它们需要保存，以避免生成点和增值植物之间的脂质氧化降解。在鳕鱼切片行业，三个主要的固体侧流：内脏，头,和骨干，是获得的。因此，这项研究旨在确定最有效的抗氧化剂，用于保存鳕鱼侧流，使用基于浸渍的策略，在低温（冰和冷冻储存）前的价值前储存。评估的浸渍溶液包含：（i）亲脂性迷迭香提取物（在0.9％NaCl中的0.05％和0.2％），（ii）DuraloxMANC（迷迭香提取物的混合物，抗坏血酸,生育酚,和柠檬酸；2%在0.9%NaCl中），和(iii)NaCl(0.9%)w/w溶液。一组没有浸入。不包括浸渍和在NaCl中浸渍作为对照。结果表明，通过过氧化物值（PV）测量，浸渍含有抗氧化剂的溶液具有积极作用，TBA反应性物质(TBARS),和感官分析，例如，恶臭.此外，氧化稳定性随储存温度的降低而增加。鳕鱼侧流通常由DuraloxMANC最有效地保存，其次是亲脂性迷迭香提取物（0.2％），与不浸渍和浸渍在NaCl溶液中相比，亲脂性迷迭香提取物的浓度较低（0.05％）。抗氧化剂处理的效率与侧流分数和储存温度无关。因此，使用抗氧化剂浸渍结合低温储存是一种有效的保存方法，可以在鳕鱼固体侧流的预储存过程中保持脂质的质量。
