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.

Keywords

Fish quality; marinating; natural antioxidants; shelf life

Published in

Journal of Agricultural and Food Chemistry
2010, Volume: 58, number: 23, pages: 12230–12237
Publisher: American Chemical Society

SLU Authors

• Sampels, Sabine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Nofima

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1021/jf1017862

Permanent link to this page (URI)

https://res.slu.se/id/publ/32597