Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acids
Artikel i vetenskaplig tidskrift, 2025

Protein-enriched biomasses recovered from herring brines using dissolved air flotation (DAF) at native or low pH were studied in terms of nutrients, volatile compounds, emulsion properties, foaming properties and protein structure. Dried biomasses from native or acidified 3 % pre-salting brine (SB and SB-A) and spice brine (SP and SP-A) contained 69–72 % and 20–31 % protein, respectively; 7.8–10.2 % and 9–18 % lipids, respectively, and 4.4–7.5 % and 33–36 % ash, respectively. Of total fatty acids, up to 44 % were long-chain monounsaturated fatty acids (LC MUFA) and 17 % LC n-3 polyunsaturated fatty acids (PUFA). Both emulsion activity index (EAI) and foaming capacity (FC) were higher for SP/SP-A than SB/SB-A. In both cases, there was a minimum at pH 5. The findings suggest that currently wasted herring brine side streams hold promise for production of sustainable, functional protein ingredients which can provide both flavor and nutrients.

Volatile compounds

Emulsion property

Seafood

Clupea harengus

Omega-3 polyunsaturated fatty acids

Marination brine

Protein

Fish

Circular economy

Författare

Bita Forghani

University of British Columbia (UBC)

Chalmers, Life sciences, Livsmedelsvetenskap

Danmarks Tekniske Universitet (DTU)

Tore C. Svendsen

Vandrensning.com

Anubhav Pratap-Singh

University of British Columbia (UBC)

C. Jacobsen

Danmarks Tekniske Universitet (DTU)

Ingrid Undeland

Chalmers, Life sciences, Livsmedelsvetenskap

Food Chemistry

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

Vol. 484 144403

Ämneskategorier (SSIF 2025)

Molekylärbiologi

Livsmedelsvetenskap

Annan kemi

DOI

10.1016/j.foodchem.2025.144403

Mer information

Senast uppdaterat

2025-05-09