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




Harvest season



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





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2/5/2023 9