Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams
Journal article, 2023

The possibility of reducing the amount of fresh water used during alkaline the pH-shift processing of salmon head (SH) and herring frame (HF) was evaluated with ultrasound (US) as a tool to mitigate its negative effects on protein yield. The role of water ratio and US for homogenate viscosity, mass yield, crude composition, functional properties and lipid oxidation of the SH and HF protein isolates were also investigated. Applying US during the solubilization step of the pH-shift process completely compensated for the reduced protein yield coming from using 3 rather than 6 volumes of water for HF, but not for SH. Using US had no negative effect on the composition and protein functionality of the HF protein isolate. However, it slightly increased its level of secondary lipid oxidation products. Altogether, applying US during the pH-shift processing at low water ratios can be a promising solution for more resource-smart valorization of herring side streams.

Water footprint

Protein ingredient


pH-shift method

Alkaline solubilization

Isoelectric precipitation

Fish co-products


Michaela V. Santschi

Swiss Federal Institute of Technology in Zürich (ETH)

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Life Sciences, Food and Nutrition Science

Ultrasonics Sonochemistry

1350-4177 (ISSN) 18732828 (eISSN)

Vol. 99 106539

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.

Blue Biorefining: a holistic solution for increasing resource efficiency in seafood industry (BlueBio)

VINNOVA (2021-03724), 2021-12-01 -- 2024-12-01.

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Other Chemistry Topics





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