| 1. |
- Gringer, Nina, et al.
(författare)
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Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes
- 2015
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 63:1, s. 423-429
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Tidskriftsartikel (refereegranskat)abstract
- 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.
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| 2. |
- Osman, Ali, 1980, et al.
(författare)
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Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration
- 2015
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 96, s. 198-210
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Tidskriftsartikel (refereegranskat)abstract
- AbstractFour 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 whilst 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 tonne of processed herring, e.g. ~9.2 kg pure proteins and ~4.1 kg fatty acids; EF/UF represents a promising way of turning such losses to a potential income.
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