Abstract
This is the final report of the project ProHealthPelagic (2012-2015) funded by the Norwegian Research Council, BIONÆR. The project aim was to investigate potential changes in well documented and tentative health promoting compounds present in herring and mackerel throughout processing operations like salting, marinating and canning. Several experiments have been conducted and the results show: a) The health beneficia! lipids are preserved up till 12 months at -27 °C in vacuum packed mackerel fillets. Changes in proteins do take place during frozen storage between 1-7 months of storage. Vitamin D was well preserved both during chilled and frozen storage; b) Storage of mackerel for 9 days at chilled storage led to development of some undesirable compounds (free fatty acids, biogenic amines, TMA, hypoxhantine). Preservation of mackerel by freezing is a better option compared to prolonged chilled storage when it comes to the content of health beneficia! compounds; c) Canning of mackerel in tomato sauce did not reduce significantly the amount of healthy compounds; d) Reduction of salt (up to 45%) in marinade did not affect quality of lipids, vitamin D content of pre-marinated and final marinated herring product. The sensory tests showed small differences between the different herring samples and it is mostly the appearance and texture attributes that deviates.
