Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams
The possibility of reducing the amount of fresh water used during alkaline the pH-shift processing of salmon head (SH) and herring frame (HF) was evaluated with ultrasound (US) as a tool to mitigate its negative effects on protein yield. The role of water ratio and US for homogenate viscosity, mass...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723002511 |
| _version_ | 1827875739201961984 |
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| author | Michaela V. Santschi Ingrid Undeland Mehdi Abdollahi |
| author_facet | Michaela V. Santschi Ingrid Undeland Mehdi Abdollahi |
| author_sort | Michaela V. Santschi |
| collection | DOAJ |
| description | The possibility of reducing the amount of fresh water used during alkaline the pH-shift processing of salmon head (SH) and herring frame (HF) was evaluated with ultrasound (US) as a tool to mitigate its negative effects on protein yield. The role of water ratio and US for homogenate viscosity, mass yield, crude composition, functional properties and lipid oxidation of the SH and HF protein isolates were also investigated. Applying US during the solubilization step of the pH-shift process completely compensated for the reduced protein yield coming from using 3 rather than 6 volumes of water for HF, but not for SH. Using US had no negative effect on the composition and protein functionality of the HF protein isolate. However, it slightly increased its level of secondary lipid oxidation products. Altogether, applying US during the pH-shift processing at low water ratios can be a promising solution for more resource-smart valorization of herring side streams. |
| first_indexed | 2024-03-12T17:12:19Z |
| format | Article |
| id | doaj.art-5e86a86340b94a85a296c96b4295a14f |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T17:12:19Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-5e86a86340b94a85a296c96b4295a14f2023-08-06T04:36:51ZengElsevierUltrasonics Sonochemistry1350-41772023-10-0199106539Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streamsMichaela V. Santschi0Ingrid Undeland1Mehdi Abdollahi2Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland; Department of Life Sciences – Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, SwedenDepartment of Life Sciences – Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, SwedenDepartment of Life Sciences – Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden; Corresponding author.The possibility of reducing the amount of fresh water used during alkaline the pH-shift processing of salmon head (SH) and herring frame (HF) was evaluated with ultrasound (US) as a tool to mitigate its negative effects on protein yield. The role of water ratio and US for homogenate viscosity, mass yield, crude composition, functional properties and lipid oxidation of the SH and HF protein isolates were also investigated. Applying US during the solubilization step of the pH-shift process completely compensated for the reduced protein yield coming from using 3 rather than 6 volumes of water for HF, but not for SH. Using US had no negative effect on the composition and protein functionality of the HF protein isolate. However, it slightly increased its level of secondary lipid oxidation products. Altogether, applying US during the pH-shift processing at low water ratios can be a promising solution for more resource-smart valorization of herring side streams.http://www.sciencedirect.com/science/article/pii/S1350417723002511pH-shift methodAlkaline solubilizationIsoelectric precipitationFish co-productsProtein ingredientUltrasound |
| spellingShingle | Michaela V. Santschi Ingrid Undeland Mehdi Abdollahi Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams Ultrasonics Sonochemistry pH-shift method Alkaline solubilization Isoelectric precipitation Fish co-products Protein ingredient Ultrasound |
| title | Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams |
| title_full | Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams |
| title_fullStr | Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams |
| title_full_unstemmed | Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams |
| title_short | Ultrasound-aided pH-shift processing for resource-smart valorization of salmon and herring side streams |
| title_sort | ultrasound aided ph shift processing for resource smart valorization of salmon and herring side streams |
| topic | pH-shift method Alkaline solubilization Isoelectric precipitation Fish co-products Protein ingredient Ultrasound |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723002511 |
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