Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild Dragøy; Lindberg, Diana

doi:10.1007/s41061-017-0143-6

Cited by 73 publications

(70 citation statements)

References 86 publications

(76 reference statements)

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“…Hydrolysis with Protamex without addition of water before hydrolysis gave less than half the amount of FPH compared to the corresponding hydrolysis with added water. The same tendency was reported for the hydrolysis with cod by‐products (Slizyte et al ., ) and can be related to the high viscosity of hydrolysates which hinders hydrolysis (Aspevik et al ., ) and restricts separation of the different fractions after hydrolysis. The most intensive hydrolysis was observed during the first 20–30 min of the hydrolysis (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Better utilisation and processing of by‐products are important factors for sustainable and economically viable development of the seafood industry (Aspevik et al ., ). The fish processing industry produces several by‐products, which are currently mainly used as low‐value products or wasted without any attempt at recovery (Rustad et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…During prolonged processing, lipid oxidation occurs, leading to undesirable changes in flavour, colour and loss of nutritional value (Gildberg, ; Vieira et al ., ) including loss of some amino acids such as cysteine, tryptophan, methionine, histidine and proline (De Arruda et al ., ; Ramasubburayan et al ., ). Both thermal processing and controlled enzymatic hydrolysis with added commercial enzymes can be applied to recover both valuable fish oil and proteins from by‐products under mild conditions (Aspevik et al ., ). However, traditional processing technologies usually focus on the yield and/or quality on the main product, sacrificing the yield and quality of the co‐products.…”

Section: Introductionmentioning

confidence: 97%

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Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Šližytė

Mozūraitytė

Remman³

et al. 2018

Int J of Food Sci Tech

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Summary Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, the proteins or the oil is considered as secondary products. The proposed concept combines a gentle thermal separation of oil followed by enzymatic hydrolysis of the remaining protein‐rich fraction. The first stage, thermal treatment (40 °C) of fresh salmon backbones, separated up to 85% of the oil from the raw material and gave high‐quality oil (PV = 0.2 ± 0.0 meq kg−1, 0.16 ± 0.05% free fatty acids). Separation of a significant part of the oil gave reduced mass flow into the enzymatic stage, which then requires less enzymes and reduced energy consumption. Among the tested enzymes: Trypsin, Corolase PP and Mixture of Papain and Bromelain gave the highest yield of fish protein hydrolysates (FPH), while use of Protamex and Corolase PP resulted in FPH with the best sensory properties leading to the lowest bitterness.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Šližytė

Mozūraitytė

Remman³

et al. 2018

Int J of Food Sci Tech

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“…Subsequently, the samples were centrifuged (5000 g , 5 min) to separate the lipid phase and the peptide-rich water-phase. In enzymatic hydrolysis, centrifugation is considered a standard step for separating the lipid phase from the peptide-rich water-phase [15, 16]. …”

Section: Methodsmentioning

confidence: 99%

Pretreatment of different food rest materials for bioconversion into fungal lipid-rich biomass

Tzimorotas

Afseth

Lindberg

et al. 2018

Bioprocess Biosyst Eng

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Food rest materials have the potential to be used as media components in various types of fermentations. Oleaginous filamentous fungi can utilize those components and generate a high-value lipid-rich biomass, which could be further used for animal and human use. One of the main limitations in this process is the pretreatment of food rest materials, needed to provide homogenization, sterilization and solubilization. In this study, two pretreatment processes—steam explosion and enzymatic hydrolysis—were evaluated for potato and animal protein-rich food rest materials. The pretreated food rest materials were used for the production of fungal lipid-rich biomass in submerged fermentation by the oleaginous fungus Mucor circinelloides. Cultivation media based on malt extract broth and glucose were used as controls of growth and lipid production, respectively. It was observed that media based on food rest materials can support growth and lipid production in M. circinelloides to a similar extent as the control media. More specifically, the use of potato hydrolysate combined with chicken auto-hydrolysate resulted in a higher fungal total biomass weight than using malt extract broth. When the same C/N ratio was used for glucose and rest materials-based media, similar lipid content was obtained or even higher using the latter media.

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“…In fact, these by‐products constitute about one third of the entire animal carcass . Increasing awareness and focus on sustainability and waste reduction has intensified the use of these by‐products and their potential valorization . Bones from the carcass contain considerable amounts of residual meat that can be extracted and made available through a heat treatment or combined heat and pressure treatments under the addition of water.…”

Section: Introductionmentioning

confidence: 99%

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Poulsen

Clausen²,

Gregersen

et al. 2019

Magnetic Reson in Chemistry

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Bone‐derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone‐derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat‐induced changes in rheological properties of bone‐derived beef stocks can be ascribed to changes in intrinsic water–protein interactions and water attributes as a result of heat‐induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.

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Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

Cited by 73 publications

References 86 publications

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Pretreatment of different food rest materials for bioconversion into fungal lipid-rich biomass

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

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