Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
Journal article, 2023

Cross-processing herring co-products with antioxidant-rich helpers including lingonberry-press-cake, shrimp-shells and seaweed was reported to mitigate lipid oxidation but reduce protein yield. Here, four strategies were used to counteract such yield-reduction; optimizing solubilization/precipitation pH, increasing raw-material-to-water-ratio, replacing single-stage-toothed- by radial-discharge- high-shear-mechanical-homogenization (RD-HSMH) and ultrasonication (US). The effects of RD-HSMH and US on lipid oxidation, protein structural and functional properties were studied. Combining four strategies improved total protein yield by 5–12 %, depending on helper type. More than the confirmed antioxidant effects, cross-processing also improved protein water solubility and emulsification activity but reduced gelation properties. RD-HSMH generally improved protein emulsifying and gelation properties but reduced protein water solubility. US reduced protein water solubility and gelation properties. Altogether, it was recommended for all helpers to increase solubilization pH to 12 and raw-material-to-water-ratio to 1:6 followed by RD-HSMH at 8000 rpm for 90 s, aiming for maximum protein yield and emulsifying and gelation properties.

Ultrasound

Cross-processing

Natural antioxidant

Protein ingredient

Lipid oxidation

Fish

Author

Jingnan Zhang

Chalmers, Life Sciences, Food and Nutrition Science

Anna Ström

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Romain Bordes

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Marie Alminger

Chalmers, Life Sciences, Food and Nutrition Science

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. 400 133986

Towards a new generation sustainable seafood products–a cross-process approach (CROSS)

Formas (2016-00246), 2016-01-01 -- 2021-12-31.

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Other Industrial Biotechnology

DOI

10.1016/j.foodchem.2022.133986

PubMed

36108446

More information

Latest update

9/30/2022