Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle
Journal article, 2016

A main challenge preventing optimal use of protein isolated from unconventional raw materials (e.g., small pelagic fish and fish by-products) using the pH-shift method is the difficulty to remove enough heme-pigments. Here, the distribution of hemoglobin (Hb) in the different fractions formed during pH-shift processing was studied using Hb-fortified cod mince. Process modifications, additives and prewashing were then investigated to further facilitate Hb-removal. The alkaline pH-shift process version could remove considerably more Hb (77%) compared to the acidic version (37%) when proteins were precipitated at pH 5.5; most Hb was removed during dewatering. Protein precipitation at pH 6.5 improved total Hb removal up to 91% and 74% during alkaline and acid processing, respectively. Adding phytic acid to the first supernatant of the alkaline process version yielded 93% Hb removal. Combining one prewash with phytic acid at pH 5.5 followed by alkaline/acid pH-shift processing increased Hb removal up to 96/92%.

pH-shift

Heme proteins

Alkaline

Hemoglobin

Fish

Acid

Author

Mehdi Abdollahi Khozaghi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Sofia Marmon

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Manat Chaijan

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Chemistry

0308-8146 (ISSN)

Vol. 212 213-224

Subject Categories

Food Engineering

Chemical Sciences

DOI

10.1016/j.foodchem.2016.05.165

PubMed

27374526

More information

Created

10/8/2017