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

ABSTRACT: Graphical abstract Highlights • Head, backbone, viscera + belly flap, and tail made up ∼ 60 % of the whole herring weight.• All cuts were rich protein (up to 19.2% ww) with balanced essential amino acids.• Substantial amounts of LC n-3 PUFAs & LC MUFAs were identified in the co-products..• All cuts were rich in Vit E, D, and B12, as well as I, Se, Ca, and heme-Fe.• The co-products did not pose any risk to human health based on Hg, Pb, and Cd. Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted ∼ 60 % of the whole herring weight, with backbone and hea

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PROVIDER: S-EPMC9636446 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature