Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration
Journal article, 2015

Abstract Four types of herring industry processing waters; refrigerated sea water (RSW), storage water (SW), processing water from cutting (PW) and pre-salting brines (SB) were subjected to chemical characterization and biomolecule recovery using electroflocculation (EF) and ultrafiltration (UF). The highest protein and fatty acid content were found in SB´s, up to 12.7±0.3 and 2.5±0.1 g L-1, respectively. Long chain n-3 polyunsaturated fatty acids represented up to 44.5% of total fatty acids. In all samples, leucine and glutamic acid/glutamine were the dominating amino acids whilst calcium and magnesium were the dominating trace elements. EF plus UF in series recovered up to 80% proteins and fatty acids from SB´s and reduced chemical oxygen demand by 70%. Foaming and emulsifying properties of biomolecules were improved or unaffected by EF/UF treatment. To conclude, large amounts of biomass are currently lost per tonne of processed herring, e.g. ~9.2 kg pure proteins and ~4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.

Keywords: Herring

processing waters

fatty acids.

biomolecule

protein

electroflocculation

recovery

ultrafiltration

Clupea harengus

Author

Ali Osman

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Nina Gringer

Technical University of Denmark (DTU)

Tore Svendsen

Lin Feng Yuan

Seyed Vali Hesseini

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Caroline P. Baron

Technical University of Denmark (DTU)

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

0960-3085 (ISSN) 1744-3571 (eISSN)

Vol. 96 198-210

Areas of Advance

Production

Life Science Engineering (2010-2018)

Subject Categories

Biological Sciences

Agricultural Biotechnology

DOI

10.1016/j.fbp.2015.08.002

More information

Latest update

2/28/2018