Physicochemical and functional properties of protein isolated from herring co-products; effects of catching season, pre-sorting, and co-product combination
Journal article, 2023

Effect of catching season (spring vs fall), pre-sorting and selective recombination of different herring filleting co-products on protein yield during valorisation using the alkaline pH-shift technology was studied. Impacts of the pre-processing conditions on lipid oxidation, rheological, structural and functional properties of the proteins were also investigated. The sorted frame fraction resulted in the highest protein yield, myosin content, gel-forming capacity and gel whiteness. pH-shift processing triggered severe proteolytic degradation and lipid oxidation in the head fraction imposing a low-quality protein isolate. The unsorted co-products and the combinations head + frame and head + frame + tail gave protein isolates with gelation and oxidative quality being better than head but below the isolate from frame alone. The spring co-products produced protein isolates with better overall quality than the fall co-products. Altogether, the results revealed the advantage of sorting herring co-products, and the influence of season on protein extraction from herring co-products.

Protein functionality

By-products

Herring

Sorting

Harvest season

pH-shift

Author

Eline van Berlo

Student at Chalmers

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Life Sciences, Food and Nutrition Science

Food Chemistry

0308-8146 (ISSN) 1873-7072 (eISSN)

Vol. 398 133947

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

European Commission (EC) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Chemical Process Engineering

DOI

10.1016/j.foodchem.2022.133947

PubMed

35988411

More information

Latest update

2/5/2023 9