Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

Immediately after the harvest of lumpfish (Cyclopterus lumpus) roe in artic regions, a common practice is to preserve the fresh roe in brine to produce a salted intermediate product (SIP), which can be transported and stored refrigerated for up to 1 year prior to retail processing. Because the roe i...

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Bibliographic Details
Main Authors: Hanne Aarslev Jensen, Laura Garcia Plaza, Rannvá Høgnadóttir Houmann, Pernille Bak Andreasen, Niels Bøknæs, Martin Laage Kragh, Lisbeth Truelstrup Hansen, Ole Mejlholm, Charlotte Jacobsen, Paw Dalgaard, Ann-Dorit Moltke Sørensen
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Food Science and Technology
Subjects:
microbiota
free fatty acids
preservation
roe quality
lipid oxidation
rosemary extract
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2024.1498035/full
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