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

ABSTRACT: 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 nutrient

SUBMITTER: Abdollahi M 

PROVIDER: S-EPMC8145710 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature