Preventing Lipid Oxidation during Recovery of Functional Proteins from Herring (Clupea harengus) Fillets by an Acid Solubilization Process

2005 ◽  
Vol 53 (14) ◽  
pp. 5625-5634 ◽  
Author(s):  
Ingrid Undeland ◽  
Gunnar Hall ◽  
Karin Wendin ◽  
Ingela Gangby ◽  
Annika Rutgersson
Keyword(s):  
Lipid Oxidation ◽  
Clupea Harengus

scholarly journals Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 230
Author(s):  
Tanja Kakko ◽  
Annelie Damerau ◽  
Anni Nisov ◽  
Anna Puganen ◽  
Saska Tuomasjukka ◽  
...  
Keyword(s):  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Lipid Oxidation ◽  
Rutilus Rutilus ◽  
Clupea Harengus ◽  
Roach Rutilus Rutilus ◽  
Protein Isolates ◽  
Ph Shift ◽  
Baltic Herring

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach (Rutilus rutilus) and Baltic herring (Clupea harengus membras) using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.84–0.85 vs. 0.65–0.70, respectively. Enzymatically produced protein hydrolysates had a lower total lipid content, lower proportion of phospholipids, and exhibited lower degrees of protein and lipid oxidation compared with pH-shift-produced isolates. These findings suggest enzymatic hydrolysis to be more promising from a lipid oxidation perspective while the pH-shift method ranked higher from a nutrient perspective. However, due to the different applications of protein isolates and hydrolysates produced using pH shift or enzymatic hydrolysis, respectively, the further optimization of both studied methods is recommended.

scholarly journals Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage

1999 ◽  
Vol 47 (3) ◽  
pp. 1294-1294
Author(s):  
Ingrid Undeland ◽  
Gunnar Hall ◽  
Hans Lingnert
Keyword(s):  
Lipid Oxidation ◽  
Clupea Harengus ◽  
Ice Storage
Sign in / Sign up

Export Citation Format

Share Document