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Food Chem

Title:		Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
Author(s):		Damerau A; Kakko T; Tian Y; Tuomasjukka S; Sandell M; Hopia A; Yang B;
Address:		"Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turku, Finland. Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland; Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland. Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, 20014 Turku, Finland. Electronic address: baoru.yang@utu.fi"
Journal Title:		Food Chem
Year:		2020
Volume:		20200627
Issue:
Page Number:		127385 -
DOI:		10.1016/j.foodchem.2020.127385
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 CO(2) 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"
Keywords:		"Animals Antioxidants/chemistry Carbon Dioxide/chemistry Chromatography, Supercritical Fluid/*methods Docosahexaenoic Acids/analysis Eicosapentaenoic Acid/analysis Fish Products/*analysis Fishes Freezing Lipids/analysis Phenols/analysis Plant Extracts/*che;"
Notes:		"MedlineDamerau, Annelie Kakko, Tanja Tian, Ye Tuomasjukka, Saska Sandell, Mari Hopia, Anu Yang, Baoru eng England 2020/07/06 Food Chem. 2020 Dec 1; 332:127385. doi: 10.1016/j.foodchem.2020.127385. Epub 2020 Jun 27"