Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones
Artikel i vetenskaplig tidskrift, 2021

Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrientsin the recovered protein enriched products were investigated. Mechanical separation led to higher
protein recovery compared with the pH-shift process and using both techniques, recovery ranked
the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from
herring and salmon backbones more efficiently than mechanical separation by removing more fat and
ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared
with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained
higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E
and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels
of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for
salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates
than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major
potential for upcycling of fish backbones to food ingredients, but processing technology should be
carefully balanced against the desired nutrient profile and final application area

mechanical separation

nutritional value


pH-shift method



Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap


23048158 (eISSN)

Vol. 10 950


Biokemi och molekylärbiologi




10.3390/ foods10050950

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