Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality
Artikel i vetenskaplig tidskrift, 2023

Cross-processing herring co-products with antioxidant-rich helpers including lingonberry-press-cake, shrimp-shells and seaweed was reported to mitigate lipid oxidation but reduce protein yield. Here, four strategies were used to counteract such yield-reduction; optimizing solubilization/precipitation pH, increasing raw-material-to-water-ratio, replacing single-stage-toothed- by radial-discharge- high-shear-mechanical-homogenization (RD-HSMH) and ultrasonication (US). The effects of RD-HSMH and US on lipid oxidation, protein structural and functional properties were studied. Combining four strategies improved total protein yield by 5–12 %, depending on helper type. More than the confirmed antioxidant effects, cross-processing also improved protein water solubility and emulsification activity but reduced gelation properties. RD-HSMH generally improved protein emulsifying and gelation properties but reduced protein water solubility. US reduced protein water solubility and gelation properties. Altogether, it was recommended for all helpers to increase solubilization pH to 12 and raw-material-to-water-ratio to 1:6 followed by RD-HSMH at 8000 rpm for 90 s, aiming for maximum protein yield and emulsifying and gelation properties.

Ultrasound

Cross-processing

Natural antioxidant

Protein ingredient

Lipid oxidation

Fish

Författare

Jingnan Zhang

Chalmers, Life sciences, Livsmedelsvetenskap

Anna Ström

Chalmers, Kemi och kemiteknik, Tillämpad kemi

Romain Bordes

Chalmers, Kemi och kemiteknik, Tillämpad kemi

Marie Alminger

Chalmers, Life sciences, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Life sciences, Livsmedelsvetenskap

Mehdi Abdollahi

Chalmers, Life sciences, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN) 1873-7072 (eISSN)

Vol. 400 133986

Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)

Formas (2016-00246), 2016-01-01 -- 2021-12-31.

Ämneskategorier

Biokemi och molekylärbiologi

Livsmedelsteknik

Annan industriell bioteknik

DOI

10.1016/j.foodchem.2022.133986

PubMed

36108446

Mer information

Senast uppdaterat

2022-09-30