Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets
Journal article, 2022

Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted similar to 60 % of the whole herring weight, with backbone and head dominating. Substantial amounts of lipids (5.8-17.6 % wet weight, ww) and proteins (12.8-19.2 % ww) were identified in the co-products, the former being higher in fall than in spring samples. Co-product cuts contained up to 43.1 % long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) of total FA, absolute levels peaking in viscera + belly flap. All cuts contained high levels of essential amino acids (up to 43.3 %), nutritional minerals (e.g., iodine, selenium, calcium, and iron/heme-iron), and vitamins E, D, and B12. Co-products were, in many cases, more nutrient-rich than the fillet and could be excellent sources for both (functional) food and nutraceuticals.

Fatty acids

Clupea harengus

Amino acids

Vitamins

Fish by-products, side streams

Minerals

Author

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Bita Forghani Targhi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Chemistry: X

25901575 (eISSN)

Vol. 16 100488

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.

New Value chains from herring and sprat to food-A sustainable route to new job opportunities in the coastal region

Länsstyrelsen i Västra Götalands län (2021-3237), 2021-12-14 -- 2024-12-13.

BlueValue

Region Västra Götaland (RUN2019-00345), 2019-05-01 -- 2023-04-30.

Chalmers, 2019-05-01 -- 2023-04-30.

Bio-based Industries Joint Undertaking (BBI JU), 2019-05-01 -- 2023-04-30.

Subject Categories

Food Science

Polymer Technologies

Nutrition and Dietetics

DOI

10.1016/j.fochx.2022.100488

PubMed

36345506

More information

Latest update

4/21/2023