Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Botanic plant extracts have generated mounting interest among researchers with their
antioxidant and antimicrobial properties, which could be applied in the meat and food …

The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP)
on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick …

In this study, a synergistic strategy utilizing low-voltage electrostatic field (LVEF) and
antifreeze agents (4% sucrose+ 4% sorbitol) was proposed to reduce quality deterioration of …

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 …

Herring and salmon filleting co-products were pH-shift processed together with seven
antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley …

As popular coating material for encapsulation like milk proteins and maltodextrin do not fully
mask unpleasant fish flavors, rice and whey protein blend was tested to aid the use of Baltic …

The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural
antioxidants—green tea extract and propolis extract—on the physicochemical stability of …

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 …

Cross-processing herring co-products with antioxidant-rich helpers including lingonberry-
press-cake, shrimp-shells and seaweed was reported to mitigate lipid oxidation but reduce …