Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish

Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production

To enable production of high-quality mince from herring backbones, a scalable antioxidant strategy is needed due to the high susceptibility of herring muscle to lipid oxidation. We here measured the stabilizing effect of lab-/pilot-scale predipping of herring backbones (30-500 kg) in antioxidant solutions prior to production of mechanically separated mince (MSM). The antioxidants were (i) Duralox MANC, a mixture of rosemary extract, ascorbic acid, α-tocopherol, and citric acid, and (ii) rosemary extract with or without isoascorbic acid. Delivery of the key rosemary-derived antioxidant components carnosol and carnosic acid was monitored during the dipping process and ice/frozen storage. Predipping in 2% Duralox MANC gave MSM with 26.7-31.7 mg/kg carnosol + carnosic acid and extended the oxidation lag phase from <1 to 12 days during ice storage and from <1 to 6 months during frozen storage compared to control. Dipping in 0.2% rosemary extract with or without 0.5% isoascorbic acid solution gave MSM with 20.6-28.2 mg/kg carnosol + carnosic acid and extended the lag phase to 6 days and 9 months during ice and frozen storage, respectively. Our results confirmed, in pilot scale, that predipping herring coproducts in antioxidant solutions is a promising strategy to utilize these raw materials for, e.g., mince and burger production rather than for low value products as fish meal.

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.

Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean

Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: −26 °C; domestic: −18 °C and abuse: −10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (¹H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.

Characterization and potential strategies for the valorisation of the Southwest Atlantic butterfish (Stromateus brasiliensis)

The waste of fish resources constitutes a serious environmental problem that must be avoided. The valorisation of by-catch species and decreasing the discard rate constitute a more efficient and sustainable use of these marine biomasses. In this work, we characterize and propose different potential uses for Stromateus brasiliensis, another frequently discarded (≥ 90%) and poorly studied by-catch species captured in the South Atlantic Ocean (FAO 41) by trawler fishing fleets. Furthermore, in the case of this species, freezing and frozen storage of the whole fish is the only strategy currently employed for its exploitation. The results revealed that muscle from S. brasiliensis presented a high content of polyunsaturated fatty acids (20.34%) and that the concentrations of both total diacyl glyceryl ethers (2.41%) and heavy metals (Hg 0.038, Pb 0.006 and Cd 0.018 mg/kg) were below the established limits for safe human consumption. Likewise, the protein hydrolysates proved to be a good source of amino acids for human consumption or animal feeding. Minced muscle blocks could be made by a mechanical separation process of the flesh, and the composition of minced muscle did not differ much from that of the whole fish. Furthermore, this process allows the incorporation of cryoprotectants and antioxidants to extend the frozen shelf life of this fatty fish. An extraction process from mechanically mixed skin and bones yielded a good source of collagen that should not be neglected.

Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage

The antioxidative effects of κ-carrageenan oligosaccharides (CO) on the stability of proteins and lipids in mackerel fillets were determined during frozen storage.

Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds

A partial substitution (25 or 50%) of dietary protein with Tenebrio molitor (TM) and Hermetia illucens (HI) meals as protein sources in the diet of Barbary partridge (Alectoris barbara) has been tested in terms of raw and cooked meat quality. Twelve partridges per feeding group (control - SBM, HI25, HI50, TM25 and TM50) were slaughtered. The peeled carcasses of the HI25, HI50, TM25 and TM50 groups were heavier than those of the SBM group, both raw and cooked. The pH, color and shear force of the raw meat were not affected to any greater extent by the diet, whereas the presence of insect meal seemed to increase the yellowness index of the cooked meat. The proximate composition was unaffected by both the species and the level of insect meal, although the fatty acid profile was changed considerably. The HI and TM groups had significantly higher C18:1n-9 and lower C16:0 contents than SBM. Furthermore, Hermetia illucens, added as 50% of the dietary protein, induced a significant increase in C12:0 and C16:1n-7. As a result, the highest AI and TI were obtained for the HI50 diet (0.38 and 0.75, respectively), whereas the TM groups both had intermediate AI values (around 0.35) and the lowest TI (0.67). Finally, the cholesterol content of the birds was not affected by insect inclusion in the feeds.