Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─A Case Study
Journal article, 2023

A novel integrated process for recovery of protein-enriched biomasses from 5% presalting brines and spice brines of herring (Clupea harengus) was investigated by combining carrageenan- and/or acid-driven flocculation (F) plus dissolved air flotation (DAF). The F-DAF technique with carrageenan resulted in protein and lipid recoveries from 5% presalting brine of 78 and 38%, respectively. Without flocculation or with only acidification, protein and lipid recoveries in DAF were only 13 and 10%, respectively. Low protein and lipid recoveries, 8-12 and 1.8-8.2%, respectively, were also obtained when spice brine was subjected to only acidification and DAF. The protein content in dry biomasses from 5% presalting brine and spice brine was 36-43 and 13-16%, respectively. The corresponding lipid levels were 23-31 and 9-18%, respectively, with ash levels of 11-20 and 38-45%, respectively. Biomass proteins contained ≤45% essential amino acids, and the lipids had ≤16% long-chain n-3 polyunsaturated fatty acids. Freeze-dried spice brine biomasses were characterized by anchovy- and spice-related sensory attributes. 5% presalting brine biomasses were connected to fish and seafood attributes and showed gel forming capacity. The outlined F-DAF recovery system can thus recover both nutrients and interesting flavors from the herring process waters, which are currently lost from the food chain.

protein recovery


marination brine


circular economy


Bita Forghani Targhi

Chalmers, Life Sciences, Food and Nutrition Science

Mihaela Mihnea

RISE Research Institutes of Sweden

Tore C. Svendsen

Aquarden Technologies ApS

Bio-Aqua A/S

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

ACS Sustainable Chemistry & Engineering

2168-0485 (eISSN)

Vol. 11 17 6523-6534

Sustainable recovery of biomass from seafood processing water

VINNOVA (2016-04142), 2017-09-15 -- 2018-06-30.

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 Science

Bio Materials

Other Social Sciences not elsewhere specified





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7/7/2023 9