Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

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Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration. / Osman, Ali; Gringer, Nina; Svendsen, Tore; Yuan, Linfeng; Hosseini, Seyed Vali; Baron, Caroline P.; Undeland, Ingrid.

In: Food and Bioproducts Processing, Vol. 96, 2015, p. 198-210.

Research output: Contribution to journalJournal article – Annual report year: 2015Researchpeer-review

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@article{f5aeedd48dbb41df871450307a3aafbb,
title = "Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration",
abstract = "Four types of herring industry processing waters; refrigerated sea water (RSW), storage water (SW), processing water from cutting (PW) and pre-salting brines (SB) were subjected to chemical characterization and biomolecule recovery using electroflocculation (EF) and ultrafiltration (UF). The highest protein and fatty acid content were found in SB's, up to 12.7 ± 0.3 and 2.5 ± 0.1 g L-1, respectively. Long chain n-3 polyunsaturated fatty acids represented up to 44.5{\%} of total fatty acids. In all samples, leucine and glutamic acid/glutamine were the dominating amino acids while calcium and magnesium were the dominating trace elements. EF plus UF in series recovered up to 80{\%} proteins and fatty acids from SB's and reduced chemical oxygen demand by 70{\%}. Foaming and emulsifying properties of biomolecules were improved or unaffected by EF/UF treatment. To conclude, large amounts of biomass are currently lost per ton of processed herring, e.g. ∼9.2 kg proteins and ∼4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.",
keywords = "Biomolecule, Clupea harengus, Electroflocculation, Fatty acids, Herring, Processing waters, Protein, Ultrafiltration, Amino acids, Biomolecules, Chemical oxygen demand, Cutting, Emulsification, Polyunsaturated fatty acids, Proteins, Recovery, Seawater, Trace elements, Calcium and magnesiums, Chemical characterization, Emulsifying property, Fatty acid contents, N-3 polyunsaturated fatty acids",
author = "Ali Osman and Nina Gringer and Tore Svendsen and Linfeng Yuan and Hosseini, {Seyed Vali} and Baron, {Caroline P.} and Ingrid Undeland",
year = "2015",
doi = "10.1016/j.fbp.2015.08.002",
language = "English",
volume = "96",
pages = "198--210",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

AU - Osman, Ali

AU - Gringer, Nina

AU - Svendsen, Tore

AU - Yuan, Linfeng

AU - Hosseini, Seyed Vali

AU - Baron, Caroline P.

AU - Undeland, Ingrid

PY - 2015

Y1 - 2015

N2 - Four types of herring industry processing waters; refrigerated sea water (RSW), storage water (SW), processing water from cutting (PW) and pre-salting brines (SB) were subjected to chemical characterization and biomolecule recovery using electroflocculation (EF) and ultrafiltration (UF). The highest protein and fatty acid content were found in SB's, up to 12.7 ± 0.3 and 2.5 ± 0.1 g L-1, respectively. Long chain n-3 polyunsaturated fatty acids represented up to 44.5% of total fatty acids. In all samples, leucine and glutamic acid/glutamine were the dominating amino acids while calcium and magnesium were the dominating trace elements. EF plus UF in series recovered up to 80% proteins and fatty acids from SB's and reduced chemical oxygen demand by 70%. Foaming and emulsifying properties of biomolecules were improved or unaffected by EF/UF treatment. To conclude, large amounts of biomass are currently lost per ton of processed herring, e.g. ∼9.2 kg proteins and ∼4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.

AB - Four types of herring industry processing waters; refrigerated sea water (RSW), storage water (SW), processing water from cutting (PW) and pre-salting brines (SB) were subjected to chemical characterization and biomolecule recovery using electroflocculation (EF) and ultrafiltration (UF). The highest protein and fatty acid content were found in SB's, up to 12.7 ± 0.3 and 2.5 ± 0.1 g L-1, respectively. Long chain n-3 polyunsaturated fatty acids represented up to 44.5% of total fatty acids. In all samples, leucine and glutamic acid/glutamine were the dominating amino acids while calcium and magnesium were the dominating trace elements. EF plus UF in series recovered up to 80% proteins and fatty acids from SB's and reduced chemical oxygen demand by 70%. Foaming and emulsifying properties of biomolecules were improved or unaffected by EF/UF treatment. To conclude, large amounts of biomass are currently lost per ton of processed herring, e.g. ∼9.2 kg proteins and ∼4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.

KW - Biomolecule

KW - Clupea harengus

KW - Electroflocculation

KW - Fatty acids

KW - Herring

KW - Processing waters

KW - Protein

KW - Ultrafiltration

KW - Amino acids

KW - Biomolecules

KW - Chemical oxygen demand

KW - Cutting

KW - Emulsification

KW - Polyunsaturated fatty acids

KW - Proteins

KW - Recovery

KW - Seawater

KW - Trace elements

KW - Calcium and magnesiums

KW - Chemical characterization

KW - Emulsifying property

KW - Fatty acid contents

KW - N-3 polyunsaturated fatty acids

U2 - 10.1016/j.fbp.2015.08.002

DO - 10.1016/j.fbp.2015.08.002

M3 - Journal article

VL - 96

SP - 198

EP - 210

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

ER -