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Research article - Peer-reviewed, 2022

Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage

Sajib, Mursalin; Langeland, Markus; Undeland, Ingrid


Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0-7 days, 22 degrees C), and also during subsequent heat-treatment (30 min, 85 degrees C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 mu mole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 degrees C/22 degrees C in presence of MANC, 1.25% provided the highest protection with 87-90% and 66-73% lower TBARS, at 4 degrees C and 22 degrees C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggest that herring silage produced in presence of antioxidants can be used both for high quality feed and food applications.

Published in

Scientific Reports
2022, volume: 12, number: 1, article number: 3362

Authors' information

Sajib, Mursalin
Chalmers University of Technology
Langeland, Markus
Swedish University of Agricultural Sciences, Department of Animal Nutrition and Management
Undeland, Ingrid
Chalmers University of Technology

UKÄ Subject classification

Medical Bioscience
Food Science

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