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Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.

Sofia K Marmon1, Ingrid Undeland

  • 1Department of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE 402 29, Gothenburg, Sweden. sofia.marmon@chalmers.se

Journal of Agricultural and Food Chemistry
|September 11, 2010
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Summary

Herring proteins can be isolated for food ingredients using pH-shift processing. This method yields high-quality proteins suitable for human consumption, offering a valuable alternative to traditional fish meal production.

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Marine Biotechnology

Background:

  • Pelagic fish, like herring (Clupea harengus), are primarily processed into fish meal and oil.
  • Limited utilization of herring for direct human consumption due to processing challenges.
  • Investigating novel methods for valorizing fish byproducts is crucial for sustainable food systems.

Purpose of the Study:

  • To isolate proteins from whole gutted herring using acid and alkaline pH-shift processing.
  • To evaluate the quality and functional properties of herring protein isolates.
  • To assess the potential of herring proteins as a food ingredient.

Main Methods:

  • Acid pH-shift processing of herring for protein isolation.
  • Alkaline pH-shift processing of herring for protein isolation.
  • Analysis of protein yield, color, lipid content, ash, minerals (Ca, Mg), and amino acid profile.
  • Assessment of protein salt solubility and surimi gel strength.

Main Results:

  • Both acid and alkaline pH-shift processing yielded comparable protein yields (59.3% and 57.3%).
  • Protein isolates exhibited significantly whiter color, higher protein, and lower lipid content compared to the raw material.
  • Alkaline processing showed a trend towards higher ash and significantly higher Ca and Mg removal.
  • Proteins from the alkaline process had better salt solubility; both met FAO/WHO/UNU amino acid recommendations and formed medium-strength surimi gels.

Conclusions:

  • pH-shift processing is an effective method for producing functional food proteins from herring.
  • Herring protein isolates possess desirable characteristics for use as food ingredients.
  • This approach enhances the value of herring beyond traditional fish meal and oil production.