A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage

Abstract Applying value-adding techniques to fish filleting co-products is rendered difficult due their high susceptibility lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed investigated for its ability stabilize herring ( Clupea harengus ) (head, backbone, caudal fin, intestines, belly flap, skin, in some cases roe) against oxidation spoilage. From initial screening of seven antioxidative components/formulas minced during ice storage, an oil-soluble rosemary extract (RE-B) isoascorbic acid (IAA) were identified as most promising candidates. These compounds then formulated solution be used the co-products. The commercial Duralox MANC antioxidant mixture positive control. Dipping 0.2% RE-B ± 0.5% IAA or 2% solutions remarkably increased lag phase from < 1 day > 12 days subsequent storage on (0–1 °C) intact co-products, respectively, even when re-used up 10 times. also reduced microbiological growth total volatile basic nitrogen, but effect became weaker with number re-using cycles. presented strategies could hereby facilitate more diversified end use current meal high-quality minces, protein isolates, oils food industry.