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

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

doi:10.1016/j.lwt.2015.03.001

Cited by 20 publications

(18 citation statements)

References 22 publications

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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 (Gringer et al ., ; Osman et al ., ).…”

Section: Discussionmentioning

confidence: 97%

“…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 (Gringer et al ., ; Osman et al ., ). Brines formed during herring marinating recently showed strong reducing capacity, radical scavenging activity and metal chelating activities in vitro (Gringer et al ., ).…”

Section: Discussionmentioning

confidence: 97%

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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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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 97%

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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“…Benhabiles et al (2013) melaporkan bahwa membran ultrafiltrasi dengan ukuran pori 0,05μm dapat memisahkan protein hasil proses deproteinisasi pembuatan kitin yang mencapai 97%. Gringer et al (2015) melaporkan bahwa membran ultrafiltrasi dengan rata-rata ukuran pori 0,04 µm berhasil mereduksi kandungan protein pada marinade hingga 76%.…”

Section: Pendahuluanunclassified

Proses Recovery dan Pengkonsentrasian Protein Air Perebusan Pindang Tongkol (Euthynnus Affinis) Melalui Ultrafiltrasi

Ramadhan¹

2017

j.tek.ind.pert

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Pindang" is a fisheries product which is produced by combination of boiling and salting. Boiling in a salt solution causes dissolving protein into the boiling water. Membrane process has been applied for the concentrating of protein. In this study, the characterization and recovery of protein from the boiled water of "pindang" were carried out using 0.05 µm ultrafiltration membrane. The parameters of study included the effect of the concentration factor on the protein concentration, flux of permeate, and protein rejection coefficient. The concentrating of "pindang" boiling water using 0.05 μm ultrafiltration membrane increased 46.75% of protein. During ultrafiltration concentrating process, flux decreased from 6.58 L/m 2 h at the beginning of the concentration to 2.71 L/m 2 h at fortieth minute. Rejection coefficient increased from 41.2% at the beginning of the concentrating to 55.07% at fortieth minute. The decreasing values of the parameters COD, TSS, turbidity, protein, and fat were higher than the decreasing of TDS, salinity, and pH. The dominant molecular weight of protein in protein concentrate of "pindang" boiling water was 33.45 kDa.

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“…This system consisted of a collecting tank (100 L), a recirculating pump, and the UF membrane inside stainless steel housing. The feed solution flowed along the length of the membrane and was divided into permeate or retentate, which returned to the collecting tank (Gringer et al 2015). The filtration area and maximal pressure of ceramic membrane were 0.35 m 2 and 10 bars.…”

Section: Ultrafiltration With Ceramic Membranementioning

confidence: 99%

“…Due to their excellent chemical resistance to inorganic acids and oxidants, the tolerance to high temperatures and pressures, and longer life span, application of ceramic membranes has increased over the last decades (Loganathan et al 2015;Ramakrishnan et al 2015). Ceramic ultrafiltration for the enhanced recovery of ampelopsin was applied in this study (Gringer et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of Improved Process with Treatment of Cellulase for Isolation of Ampelopsin from Dried Fruits of Ampelopsis grossedentata

Gao¹,

Lee²,

Li³

et al. 2016

BioResources

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The commercial method for isolation of ampelopsin, one of the most common flavonoids isolated from the plant species Ampelopsis grossedentata, is a simple hydrothermal extraction at high temperature. To develop an improved process to isolate ampelopsin, the effects of treatment of cellulase on hydrolysis of the dried fruit of A. grossedentata were investigated. The treatment of cellulase was found to decrease the temperature and time for hydrolysis of the dried fruit of A. grossedentata. The conditions of the filter press and continuous flow centrifuge for removal of insoluble materials from the hydrolysate of the dried fruit of A. grossedentata were optimized. The recovery yield of ampelopsin from the dried fruits of A. grossedentata was 39.4%, as determined by HPLC chromatographic analysis. A safe and economical process at low temperature with treatment of cellulase for the isolation of ampelopsin was developed in this study.

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

Cited by 20 publications

References 22 publications

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

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

Proses Recovery dan Pengkonsentrasian Protein Air Perebusan Pindang Tongkol (Euthynnus Affinis) Melalui Ultrafiltrasi

Development of Improved Process with Treatment of Cellulase for Isolation of Ampelopsin from Dried Fruits of Ampelopsis grossedentata

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