Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in...

Area of Science:

• Food Science and Technology
• Seafood Processing
• Protein Chemistry

Background:

• Baltic herring (Clupea harengus membras) is an abundant fish species.
• Protein isolates can be derived from fish using various processing methods.
• Characterizing protein isolates is crucial for evaluating their food applications.

Purpose of the Study:

• To prepare and characterize protein isolate from Baltic herring using an alkaline pH-shift process.
• To analyze the odour profile and volatile compounds of the protein isolate.
• To evaluate the potential of Baltic herring protein isolate in food models, specifically surimi-type gels.

Main Methods:

• Alkaline pH-shift processing for protein isolate preparation.
• Gas chromatography-olfactometry for odour profile and volatile compound analysis.
• Texture analysis of surimi-type gels and whiteness measurements.

Main Results:

• Key odour-contributing volatile compounds were identified in the protein isolate.
• Reduced intensity of certain volatile compounds correlated with lower fishiness in the isolate.
• Surimi-type gels exhibited comparable texture to commercial products but lower whiteness.
• Adjusting solubilization or precipitation pH negatively impacted gel texture without improving whiteness.

Conclusions:

• Alkaline pH-shift processing is a viable method for producing Baltic herring protein isolate.
• The protein isolate has potential for food applications, particularly in surimi-type products.
• Further optimization may be needed to address whiteness and texture for specific applications.