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Welcome to WaSeaBi’s “download” page where you can find communication and dissemination materials as well as project reports and other relevant documents.

Scientific publications

Five cuts from herring (Clupea harengus): comparison of nutritional and chemical composition between co-product fractions and fillets

Wu, H., Forghani, B., Abdollahi, M., & Undeland, I. (2022). Five cuts from herring (Clupea harengus): comparison of nutritional and chemical composition between co-product fractions and fillets. Food Chemistry: X, 100488. https://doi.org/10.1016/j.fochx.2022.100488

Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination

Eline van Berlo, Ingrid Undeland, Mehdi Abdollahi, Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination, Food Chemistry, Volume 398, 2023, 133947, ISSN 0308-8146,
https://doi.org/10.1016/j.foodchem.2022.133947.

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, Eric A. Decker, Mark P. Richards & Ingrid Undeland (2022) Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2022.2105302

Lipid oxidation and antioxidant delivery systems in muscle food

Wu, H., Richards, M. P., & Undeland, I. (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 21, 1275– 1299. https://doi.org/10.1111/1541-4337.12890

Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition

Haizhou Wu, Bita Forghani, Mehdi Abdollahi, Ingrid Undeland. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition, Food Chemistry, Volume 373, Part B, 2022, 131523, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.131523.

A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co‑products During Ice Storage

Wu, H., Forghani, B., Sajib, M. et al. A Recyclable Dipping Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage. Food Bioprocess Technol 14, 2207–2218 (2021). https://doi.org/10.1007/s11947-021-02717-9

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

Haizhou Wu, Mehdi Abdollahi, Ingrid Undeland. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones, Food Chemistry, Volume 360, 2021, 129973, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.129973.

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

Abdollahi, Mehdi, Haizhou Wu, and Ingrid Undeland. 2021. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones" Foods 10, no. 5: 950. https://doi.org/10.3390/foods10050950

Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution

Haizhou Wu, Mursalin Sajib, Ingrid Undeland. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution, Food Control, Volume 125, 2021, 107963, ISSN 0956-7135, https://doi.org/10.1016/j.foodcont.2021.107963.

Developing new solutions for better utilization of seafood side-streams

Jacobsen, C. Open Access Government Journal January 2021, p. 360.