Berry Marinades Enhance Oxidative Stability of Herring Fillets
Journal : Journal of Agricultural and Food Chemistry , vol. 58 , p. 12230–12237–8 , 2010
Publisher : American Chemical Society (ACS)
International Standard Numbers
Printed : 0021-8561
Electronic : 1520-5118
Publication type : Academic article
Issue : 23
OMTALE : http://dx.doi.org/10.1021/jf10...
DOI : doi.org/10.1021/jf1017862
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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.