Lipid oxidation and antioxidant delivery systems in muscle food

Wu, H., Richards, M. P.,& Undeland, I.;
doi.org/10.1111/1541-4337.12890; Comprehensive Reviews in Food Science and Food Safety 2022

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

Wu H., Forghani B., Abdollahi M. & Undeland I.;
doi.org/10.1016/j.foodchem.2021.131523; Food Chemistry 2021

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

Wu H., Forghani B., Sajib M. & Undeland I.;
doi.org/10.1007/s11947-021-02717-9; Food and Bioprocess Technology 2021

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

Wu H., Abdollahi M. & Undeland I.;
doi.org/10.1016/j.foodchem.2021.129973; Food Chemistry 2021

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

Abdollahi, Mehdi; Wu, Haizhou; Undeland, Ingrid. 2021. Foods 10, no. 5: 950. 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

Wu H., Sajib M. & Undeland I.;
doi.org/10.1016/j.foodcont.2021.107963; Food Control 2021

• Underutilized and new aquatic biomass side-streams
  
  
• Extending the shelf life of herring byproducts to increase the possibilities for value-adding into food ingredients
  
  
• Improving the oxidative stability of side streams from cod filleting by antioxidant dipping for increased utilization
  
  
• Improving the oxidative stability of guts from cod filleting by antioxidant dipping - a route to better seafood side stream utilization
  
  

• D1.1 Hurdles and bottlenecks in maintaining and value adding of seafood side-streams
• D1.2 Consumer’s barriers and motives
• D6.4 Website