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

Osman, Ali; Gringer, Nina; Svendsen, Tore Christian; Yuan, Lin; Hosseini, Seyed Vali; Baron, Caroline P.; Undeland, Ingrid

doi:10.1016/j.fbp.2015.08.002

Cited by 19 publications

(26 citation statements)

References 34 publications

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“…For instance, in the process reported in this study, marinade is not originated and it does not join the end-of-pipe stream collected for this study. The end-of-pipe stream goes to the separation tank, where addition of polyaluminum chloride and pH adjustment take place to induce solid aggregation [22]. Phase separation originates sludge, corresponding to the solid phase and generally directed to biogas production, and wastewater, corresponding to the liquid phase and normally directed to wastewater treatment (Fig.…”

Section: Herring Fillet: Process and Wastewater Streamsmentioning

confidence: 99%

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Şar

Ferreira

Taherzadeh

2020

Syst Microbiol and Biomanuf

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Fish processing towards production of fillet gives rise to wastewater streams that are ultimately directed to biogas production and/or wastewater treatment. However, these wastewater streams are rich in minerals, fat, and proteins that can be converted to protein-rich feed ingredients through submerged cultivation of edible filamentous fungi. In this study, the origin of wastewater stream, initial pH, cultivation time, and extent of washing during sieving, were found to influence the amount of recovered material from the wastewater streams and its protein content, following cultivation with Aspergillus oryzae. Through cultivation of the filamentous fungus in sludge, 330 kg of material per ton of COD were recovered by sieving, corresponding to 121 kg protein per ton of COD, while through its cultivation in salt brine, 210 kg of material were recovered per ton of COD, corresponding to 128 kg protein per ton of COD. Removal ranges of 12–43%, 39–92%, and 32–66% for COD, total solids, and nitrogen, respectively, were obtained after A. oryzae growth and harvesting in the wastewater streams. Therefore, the present study shows the versatility that the integration of fungal cultivation provides to fish processing industries, and should be complemented by economic, environmental, and feeding studies, in order to reveal the most promising valorization strategy. Graphic abstract

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Section: Herring Fillet: Process and Wastewater Streamsmentioning

confidence: 99%

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Şar

Ferreira

Taherzadeh

2020

Syst Microbiol and Biomanuf

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“…It is hypothesised that an LMW fraction of PJ, deficient in both lipids and Hb, could provide an ever stronger protection of fish fillets, not causing any oxidation by itself. Production of such a fraction could be done, for example, by ultrafiltration Osman et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

“…drip loss), wash waters generated during fish mince washing (i.e. surimi production) or process waters generated during the different steps leading up to marinating herring Osman et al, 2015). Brines formed during herring marinating recently showed strong reducing capacity, radical scavenging activity and metal chelating activities in vitro (Gringer et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

Cavonius

Undeland

2017

Int J of Food Sci Tech

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Summary In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin‐mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mm phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA‐reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water‐glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.

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“…Leucine and glutamic acid/glutamine were the dominating amino acids while calcium and magnesium were the dominating trace elements. The proteins had good foaming and emulsifying properties, which make them good functional additives (Gringer et al, 2015). Biomass from cooking wastewaters of snow crab was concentrated by membrane filtration.…”

Section: Flocculationmentioning

confidence: 99%

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

Venugopal

2021

Front. Sustain. Food Syst.

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The seafood industry generates large volumes of waste. These include processing discards consisting of shell, head, bones intestine, fin, skin, voluminous amounts of wastewater discharged as effluents, and low-value under-utilized fish, which are caught as by-catch of commercial fishing operations. The discards, effluents, and by-catch are rich in nutrients including proteins, amino acids, lipids containing good proportions of polyunsaturated fatty acids (PUFA), carotenoids, and minerals. The seafood waste is, therefore, responsible for loss of nutrients and serious environmental hazards. It is important that the waste is subjected to secondary processing and valorization to address the problems. Although chemical processes are available for waste treatment, most of these processes have inherent weaknesses. Biological treatments, however, are environmentally friendly, safe, and cost-effective. Biological treatments are based on bioconversion processes, which help with the recovery of valuable ingredients from by-catch, processing discards, and effluents, without losing their inherent bioactivities. Major bioconversion processes make use of microbial fermentations or actions of exogenously added enzymes on the waste components. Recent developments in algal biotechnology offer novel processes for biotransformation of nutrients as single cell proteins, which can be used as feedstock for the recovery of valuable ingredients and also biofuel. Bioconversion options in conjunction with a bio-refinery approach have potential for eco-friendly and economical management of seafood waste that can support sustainable seafood production.

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

Cited by 19 publications

References 34 publications

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

Valorization of Seafood Processing Discards: Bioconversion and Bio-Refinery Approaches

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