New article: "Valorization of whole herring(Clupea harengus) through trimming, mincing and antioxidant washing: Enhancing stability and color for food use"
By trimming small herrings and washing the mechanically separated fish meat, the amount of hemoglobin and enzymes causing oxidation can be significantly reduced. With a rosemary-based antioxidant in the wash water, oxidation was significantly delayed by a single wash, reducing the loss of protein and fats. The treatment increased the lightness of the meat and preserved the red color longer.
The results support the sustainable use of small pelagic fish as healthy food instead of being used primarily for feed production as is the case today.