Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes
Artikel i vetenskaplig tidskrift, 2015

Marinated herring processing brines, which are usually discarded, are rich in salt, protein, non-protein nitrogen, iron, fatty acids, antioxidant and even possess enzymatic activity. This study investigated the performance of ceramic ultrafiltration of two herring spice brines with a major focus on recovery of high value biomolecules such as proteins, fatty acids, minerals, and phenolic compounds. Chemical and biological oxygen demand (COD, BOD5) as well as total suspended solids (TSS) were also measured to follow the performance of the ultrafiltration. The retentates contained 75–82% (<62.7 mg/mL) of the protein and 75–100% of the fatty acids compared to the level in the initial brines. The nitrogen concentration was approximately halved in the permeate, whereas the phosphorous content was significantly increased in the permeate compared to the initial brines. Moreover, a retention of up to 42% COD, >95% TSS and >85% iron was obtained using the ceramic membranes. The two permeates generated were both fat-free and contained approx. 2% of the proteins compared to the unfiltered brines, and the retention of the phenolic compounds were ranged from 0 to 39%. The results presented in this work demonstrate that ceramic ultrafiltration can recover biomolecules from marinated herring brines although pre-filtration optimization is still needed.

Brine

Biomolecules

Clupea harengus

Ultrafiltration

Recovery

Författare

Nina Gringer

Danmarks Tekniske Universitet (DTU)

Seyed Vali Hesseini

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Tore Svendsen

LIQTECH INTERNATIONAL A/S

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Morten Lykkegaard Christensen

Aalborg Universitet

Caroline P. Baron

Danmarks Tekniske Universitet (DTU)

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 63 423-429

Drivkrafter

Hållbar utveckling

Ämneskategorier

Biologiska vetenskaper

Lantbruksvetenskap, skogsbruk och fiske

Styrkeområden

Materialvetenskap

DOI

10.1016/j.lwt.2015.03.001