Protein Isolation from Gutted Herring (Clupea harengus) Using pH-Shift Processes
Journal article, 2010

Herring (Clupea harengus) and other pelagic fish species are mainly used for fish meal and oil production and not for human consumption. In this study, acid pH-shift processing and alkaline pH-shift processing were used to isolate proteins from whole gutted herring with the aim to investigate the potential use of herring proteins as a food ingredient. The acid and alkaline processes gave rise to similar protein yields, 59.3 and 57.3%. The protein isolates from both processes had a significantly (p < 0.05) whiter color and higher protein and lower lipid contents than the starting material. The removal of ash was >80% for both processes, with a trend (p = 0.07) toward higher removal during the alkaline process. Also, Ca and Mg removal was significantly (p < 0.05) higher during the alkaline process. The isolated proteins from the acid process contained myosin degradation products and had a lower salt solubility than proteins from the alkaline process. Both protein isolates had an amino acid profile meeting the recommendations for adults according to FAO/WHO/UNU and could produce a surimi gel of medium strength. The results show that pH-shift processing could be a valuable method for the production of functional food proteins from gutted herring.

precipitation

functional-properties

Herring

isoelectric

solubilization

functionality

acid

alkaline

muscle proteins

light muscle

additives

recovery

protein

lipid oxidation

acid

solubilization/precipitation

alkaline solubilization process

cod muscle

Author

Sofia Marmon

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Ingrid Undeland

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 58 19 10480-10486

Driving Forces

Sustainable development

Subject Categories

Biochemistry and Molecular Biology

Food Science

Areas of Advance

Life Science Engineering

DOI

10.1021/jf101057q

More information

Created

10/6/2017