Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes

Nina Gringer, Seyed Vali Hosseini, Tore Svendsen, Ingrid Undeland, Morten Lykkegaard Christensen, Caroline P. Baron

Research output: Contribution to journalJournal articleResearchpeer-review


Marinated herring processing brines, which are usually discarded, are rich in salt, protein, non-protein nitrogen, iron, fatty acids, antioxidant and even possess enzymatic activity. This study investigated the performance of ceramic ultrafiltration of two herring spice brines with a major focus on recovery of high value biomolecules such as proteins, fatty acids, minerals, and phenolic compounds. Chemical and biological oxygen demand (COD, BOD5) as well as total suspended solids (TSS) were also measured to follow the performance of the ultrafiltration. The retentates contained 75-82% (95% TSS and >85% iron was obtained using the ceramic membranes. The two permeates generated were both fat-free and contained approx. 2% of the proteins compared to the unfiltered brines, and the retention of the phenolic compounds were ranged from 0 to 39%. The results presented in this work demonstrate that ceramic ultrafiltration can recover biomolecules from marinated herring brines although pre-filtration optimization is still needed.
Original languageEnglish
JournalL W T- Food Science and Technology
Issue number1
Pages (from-to)423-429
Number of pages7
Publication statusPublished - 2015


  • Ultrafiltration
  • Recovery
  • Biomolecules
  • Brine
  • Clupea harengus
  • Biochemical oxygen demand
  • Brines
  • Ceramic materials
  • Chemical oxygen demand
  • Fatty acids
  • Filtration
  • Iron compounds
  • Molecular biology
  • Nitrogen
  • Phenols
  • Proteins
  • Chemical and biologicals
  • Enzymatic activities
  • Nitrogen concentrations
  • Phenolic compounds
  • Total suspended solids
  • Ceramic membranes


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