Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Marmon, Sofia; Chaijan, Manat; Undeland, Ingrid

doi:10.1016/j.foodchem.2016.05.165

Cited by 41 publications

(33 citation statements)

References 48 publications

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“…This is most likely related to the heme proteins of the fish FPPs, as were discussed above for whiteness. The difficulty to completely remove heme pigments during the pH-shift process has been shown earlier using Hb fortified cod mince (Abdollahi et al 2016). Yellowness index (i.e., b*) varied between 14.41 for the herring protein and 18.37 for the salmon protein.…”

Section: Color and Bulk Densitymentioning

confidence: 77%

“…Some of these by-products like the fish heads, backbones, tails, and trimmings can be good sources of high-value food-grade ingredients like fish protein. However, the complex nature of these materials related to having high levels of heme-proteins, enzymes, and lipid as well as difficulties in removing unwanted materials (e.g., bones, scales and connective tissues) have barricaded their successful market penetration (Abdollahi et al 2016). These challenges have caused continuous research for finding novel alternative methods that can recover proteins from by-products, while retaining the protein functionality.…”

Section: Introductionmentioning

confidence: 99%

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Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Abdollahi

Undeland

2018

Food Bioprocess Technol

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Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p < 0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion, and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity than salmon and herring proteins which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein scored low for sensorial attributes related to lipid oxidation while herring protein showed high levels of fishy and rancid flavor and odor. Altogether, results showed that the proteins from fish filleting by-products have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.

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Section: Color and Bulk Densitymentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Abdollahi

Undeland

2018

Food Bioprocess Technol

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“…Significantly higher content of heme pigments in proteins isolated from cod by-products (head + backbone) compared with the raw material has also been reported earlier [ 14 ]. We have earlier seen that heme-iron can be removed during the pH-shift processing both by precipitation into the first sediment or by solubilization in the second supernatant, the latter accounting for the largest removal [ 50 ]. In the same study, Hb removal with the supernatant increased when recovering proteins at a Ph > or < the pI as this reduced co-precipitation of Hb with the myofibrillar proteins.…”

Section: Resultsmentioning

confidence: 99%

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Undeland

2021

Foods

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Impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated. Mechanical separation led to higher protein recovery compared with the pH-shift process and using both techniques, recovery ranked the species as herring > salmon > cod. However, the pH-shift process up-concentrated protein from herring and salmon backbones more efficiently than mechanical separation by removing more fat and ash. This consequently reduced n-3 PUFA and vitamin D content in their protein isolates compared with the backbones and mechanically separated meat (MSM). Cod protein isolate, however, contained higher levels of these nutrients compared with MSM. Mechanical separation concentrated vitamins E and C in salmon MSM but not for cod and herring. Opposite, pH-shift processing reduced levels of these two vitamins for cod and herring backbones, while vitamins D and C were reduced for salmon. For minerals, selenium, calcium, magnesium, and potassium were lower in protein isolates than MSM, while copper, zinc, iron and manganese were similar or higher. Overall, there is a major potential for upcycling of fish backbones to food ingredients, but processing technology should be carefully balanced against the desired nutrient profile and final application area.

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“…The rate of accumulation and subsequent participation in deteriorative reactions caused changes in non-heme iron content during storage. Because non-heme irons are prooxidants, they can cause and catalyze a variety of deteriorative reactions, especially lipid peroxidation and the Maillard browning reaction [49,51,52].…”

Section: Changes In Heme Iron and Non-heme Iron Contentsmentioning

confidence: 99%

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis

Phetsang

Panpipat

Panya

et al. 2021

Foods

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The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).

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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

Cited by 41 publications

References 48 publications

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis

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