A novel cold biorefinery approach for isolation of high quality fish oil in parallel with gel-forming proteins
Artikel i vetenskaplig tidskrift, 2020

The pH-shift process for isolation of gel-forming proteins from fish processing by-products was extended to allow parallel isolation of fish oil. Subjecting the floating emulsion layer formed during pH-shift processing of salmon by-products to pH-adjustment or freeze/thawing efficiently released the emulsified oil at 4 °C. However, for herring by-products higher temperature (10 °C) and a combination of the emulsion-breaking techniques was required for efficient oil release. Oil recovery yield using the adjusted pH-shift process was lower than with classic heat-induced oil isolation (90 °C/20 min), but pH-shift-produced oils had higher amounts of n-3 polyunsaturated fatty acids (n-3 PUFA). Also, alkaline pH-shift processing produced oils with remarkably less oxidation products and free fatty acids compared with acid pH-shift process or heat-induced isolation. Extending the pH-shift process with emulsion breaking techniques can thus be a promising biorefinery approach for parallel cold production of high-quality fish oil and gel-forming proteins from fish by-products.

Cold pressed oil

Omega-3

Biorefinery

By-products

pH-shift method

Oil extraction

Författare

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN)

Vol. 332

En uthållig och lönsam svensk fiskbransch: Ökat utbyte och värde av begränsade marina resurser (MareValue)

VINNOVA, 2014-10-15 -- 2017-10-31.

Drivkrafter

Hållbar utveckling

Innovation och entreprenörskap

Styrkeområden

Produktion

Hälsa och teknik

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Annan medicinsk grundvetenskap

DOI

10.1016/j.foodchem.2020.127294

Mer information

Skapat

2020-07-07