14 Apr 2021 --- European researchers are investigating ways to reduce the rancidity of upcycled ingredients from herring fillet side-streams, using a solution containing rosemary extract and citric acid, among other ingredients. They have discovered that dipping herring in this solution prior to their storage at 0°C or 20°C will significantly extend the time until rancidity develops. More specifically, the time could be extended from less than half a day to more than three and a half days at 20°C, and from less than one day to more than 11 days at 0°C.
