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

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽

10.3390/foods10081811 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1811

Author(s):

Ella Aitta ◽

Alexis Marsol-Vall ◽

Annelie Damerau ◽

Baoru Yang

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Crude Oil ◽

Proteolytic Enzymes ◽

Clupea Harengus ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Baltic Herring ◽

By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

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A SCUBA-diving investigation of Baltic herring (Clupea harengus membras L.) spawning grounds in the Asko-Landsort area, northern Baltic proper

Journal of Fish Biology ◽

10.1111/j.1095-8649.1982.tb02849.x ◽

1982 ◽

Vol 21 (4) ◽

pp. 433-442 ◽

Cited By ~ 18

Author(s):

G. Aneer ◽

S. Nellbring

Keyword(s):

Scuba Diving ◽

Clupea Harengus ◽

Spawning Grounds ◽

Baltic Herring ◽

Baltic Proper

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In-situ observations of Baltic herring (Clupea harengus membras) spawning behaviour in the Ask�-Landsort area, northern Baltic proper

Marine Biology ◽

10.1007/bf00413912 ◽

1983 ◽

Vol 74 (2) ◽

pp. 105-110 ◽

Cited By ~ 27

Author(s):

G. Aneer ◽

G. Florell ◽

U. Kautsky ◽

S. Nellbring ◽

L. Sj�stedt

Keyword(s):

Clupea Harengus ◽

Baltic Herring ◽

Spawning Behaviour ◽

Baltic Proper ◽

In Situ Observations

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Content of metals in flounder, Platichthys flesus L., and Baltic herring, Clupea harengus membras L., from the southern Baltic Sea

Archives of Polish Fisheries ◽

10.2478/v10086-012-0006-2 ◽

2012 ◽

Vol 20 (1) ◽

Cited By ~ 1

Author(s):

Kamila Pokorska ◽

Mikołaj Protasowicki ◽

Kinga Bernat ◽

Monika Kucharczyk

Keyword(s):

Baltic Sea ◽

Clupea Harengus ◽

Southern Baltic Sea ◽

Platichthys Flesus ◽

Baltic Herring ◽

Southern Baltic

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Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Foods ◽

10.3390/foods11020230 ◽

2022 ◽

Vol 11 (2) ◽

pp. 230

Author(s):

Tanja Kakko ◽

Annelie Damerau ◽

Anni Nisov ◽

Anna Puganen ◽

Saska Tuomasjukka ◽

...

Keyword(s):

Amino Acid ◽

Enzymatic Hydrolysis ◽

Lipid Oxidation ◽

Rutilus Rutilus ◽

Clupea Harengus ◽

Roach Rutilus Rutilus ◽

Protein Isolates ◽

Ph Shift ◽

Baltic Herring

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.

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Effect of fishing season on the fatty acid profile of Baltic herring

Proceedings of The Nutrition Society ◽

10.1017/s0029665120002487 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Janusz Pomianowski ◽

Tomasz Żmijewski ◽

Adam Wiżk

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Unsaturated Fatty Acids ◽

Clupea Harengus ◽

Acid Mixture ◽

Experimental Sample ◽

Fishing Season ◽

Baltic Herring ◽

Chloroform Methanol

AbstractMarine fish are a good source of unsaturated fatty acids, high nutritional value protein, vitamins and minerals. Baltic herring is one of the most frequently caught fish in Poland(1). It was demonstrated that the fishing season has an effect on the content of individual fatty acid fractions(2).The aim of the study was to analyse the fatty acid profile of Baltic herring flaps originating from two fishing seasons.The study material were flaps of Baltic herring (Clupea harengus) originating from two fishing seasons (April-June following spawning and October-December prior to spawning). For each fishing season, six batches of raw material were examined (n = 6). From each batch, flaps were taken from ten fish. The flaps were comminuted and thoroughly mixed to prepare an experimental sample from which adequate weights of analytical samples were taken. The quantitative and qualitative analysis of the fatty acid composition was conducted following the cold muscle lipid extraction with a mixture of chloroform : methanol (2:1). Fatty acid methylation was carried out with a chloroform : methanol : sulphuric acid mixture (100:100:1). The separation of fatty acids was performed by gas chromatography. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.The fishing season does not significantly affect the content of saturated and unsaturated fatty acids. Differences were found during the analysis of the individual groups of unsaturated acids. The amount of monounsaturated fatty acids in herring before spawning (25.27%) was significantly lower than that after spawning (35.91%) (P ≤ 0.05). The content of polyunsaturated fatty acids before spawning (43.99%) was significantly higher than that after spawning (33.49%) (P ≤ 0.05). Most changes in the fatty acid profile occur in the highly unsaturated fatty acids (HUFA). The most important change due to the health-promoting properties for humans is an increase in the amount of EPA from 6.24% to 9.84% after and before spawning, respectively. Analogous changes were demonstrated for DHA, whose amount increased from 9.64% to 24.56%. The obtained results demonstrate a more favourable fatty acid profile in herring caught before spawning.

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