Berry Marinades Enhance Oxidative Stability of Herring Fillets

Abstract

Marinating herring fillets in a 50 g/L powder of elderberry, cranberry, or black currant inhibited the oxidation of lipids and proteins and also the degradation of tocopherol. Cranberry and black currant appeared to be more efficient than elderberry in inhibiting the degradation of tocopherol and the formation of ammonium. Elderberry marinades provided the most significant color changes. The injection of fillets with a 5% salt solution resulted in significantly increased levels of carbonyls, ammonium, and biogenic amines, whereas formation of the volatile lipid compounds propanal, hexanal, 2-penten-1-ol, and 1-penten-3-ol was lowest in fillets marinated in black currant following injection of the salt solution. All marinade treatments resulted in a significantly decreased liquid holding ability, coinciding with a lower muscle pH. It is concluded that marinating herring fillets in solutions containing berry powder can enhance the quality and shelf life of the fillets and simultaneously provide the fillets with natural antioxidants beneficial for consumers.

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

“…Previous studies reported reduced TBARS values in meat products containing cranberry extracts (17,22). However, Sampels et al (32) reported cranberry was not effective in inhibiting oxidation of marinating herring fillets. The present study showed no statistical differences between cranberry and BHA on TBARS formation.…”

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

“…1-penten-3-ol has been used as an oxidation marker of n-3 PUFA fatty acids (FA) (Hansen, Mørkøre, Rudi, Langsrud, & Eie, 2009;Nordvi et al, 2007;Sampels, Åsli, Vogt, & Mørkøre, 2010); and hexanal, an oxidation marker of n-6 FA, has been found to correlate with rancid odor and off-flavor (Alghazeer, Saeed, & Howell, 2008). 3-methyl-butanal is related to protein oxidation, and Baron, Kjaersgard, Jessen, and Jacobsen (2007) suggested that the development of this volatile component could be the result of interaction between oxidized lipids and proteins in frozen trout.…”

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

“…Liquid loss was measured using a firmness analyzer (TA‐XT Plus, Stable Micro Systems, United Kingdom) by pressing a flat‐ended cylinder (diameter, 75 mm; type P/75) into the fillet below the dorsal fin perpendicular to the muscle fibers at a speed of 2 mm/s until the cylinder reached 50% of the fillet height and held for 60 s. A dry, preweighed filter paper (seven filter papers for each sample) was placed under the sample. The filter papers were then weighed immediately after the test, with and without the fish piece, and the water loss was calculated (Sampels, Asli, Vogt, & Morkore, ).…”