TY - JOUR
T1 - Liquid Side Streams from Mussel and Herring Processing as Sources of Potential Income
AU - Forghani, Bita
AU - Sørensen, Ann Dorit Moltke
AU - Sloth, Jens Jørgen
AU - Undeland, Ingrid
N1 - This study was part of the NoVAqua project (Mar 14322) financed by Nordic Innovation, the Aquastream project financed by Jordbruksverket (2016-844), and the WaSeaBiproject financed by the Bio Based Industries Joint Undertaking (JU) under grant agreement (No. 837726). The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio-Based Industries Consortium. This output reflects only the authors’ view and the JU cannot be held responsible for any use that may be made of the information it contains. We are also thankful to our collaborators, Sweden Pelagic AB and Klädesholmen Seafood AB, for providing process waters from herring salting and marination. We also appreciate Vilsund Blue A/S for donating mussel process waters. Moreover, we acknowledge laboratory technician, Inge Holmberg, for assistance on measuring amino acids and volatile compounds.
PY - 2023
Y1 - 2023
N2 - The seafood industry generates significant amounts of process waters which can generate value upon recovery of their nutrients. Process waters from the herring marination chain and cooking of mussels were here characterized in terms of crude composition, volatile compounds, and nutritional and potentially toxic elements. Protein and total fatty acid contents of herring refrigerated sea water (RSW) reached 3 and 0.14 g/L, respectively, while herring presalting brine (13%) reached 16.3 g/L protein and 0.77 g/L total fatty acid. Among three herring marination brines vinegar brine (VMB), spice brine (SPB), and salt brine (SMB), SPB reached the highest protein (39 g/L) and fatty acids (3.0 g/L), whereas SMB and VMB at the most had 14 and 21 g protein/L, respectively, and 0.6 and 9.9 g fatty acids/L, respectively. Essential amino acid (EAA) in marination brines accounted for up to 59% of total amino acid (TAA). From mussel processing, cooking juice had more protein (14-23 g/L) than the rest of the process waters, and in all water types, EAA reached up to 42% of TAA. For all process waters, the most abundant nutritional elements were Na, K, P, Ca, and Se. The content of all potentially toxic elements was mostly below LOD, except for As which ranged from 0.07 to 1.07 mg/kg among all tested waters. Our findings shed light on liquid seafood side streams as untapped resources of nutrients which can be valorized into food/feed products.
AB - The seafood industry generates significant amounts of process waters which can generate value upon recovery of their nutrients. Process waters from the herring marination chain and cooking of mussels were here characterized in terms of crude composition, volatile compounds, and nutritional and potentially toxic elements. Protein and total fatty acid contents of herring refrigerated sea water (RSW) reached 3 and 0.14 g/L, respectively, while herring presalting brine (13%) reached 16.3 g/L protein and 0.77 g/L total fatty acid. Among three herring marination brines vinegar brine (VMB), spice brine (SPB), and salt brine (SMB), SPB reached the highest protein (39 g/L) and fatty acids (3.0 g/L), whereas SMB and VMB at the most had 14 and 21 g protein/L, respectively, and 0.6 and 9.9 g fatty acids/L, respectively. Essential amino acid (EAA) in marination brines accounted for up to 59% of total amino acid (TAA). From mussel processing, cooking juice had more protein (14-23 g/L) than the rest of the process waters, and in all water types, EAA reached up to 42% of TAA. For all process waters, the most abundant nutritional elements were Na, K, P, Ca, and Se. The content of all potentially toxic elements was mostly below LOD, except for As which ranged from 0.07 to 1.07 mg/kg among all tested waters. Our findings shed light on liquid seafood side streams as untapped resources of nutrients which can be valorized into food/feed products.
U2 - 10.1021/acsomega.2c07156
DO - 10.1021/acsomega.2c07156
M3 - Journal article
C2 - 36910945
SN - 2470-1343
VL - 8
SP - 8355
EP - 8365
JO - ACS Omega
JF - ACS Omega
IS - 9
ER -