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Article

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

Department of Biology and Biological Engineering—Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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Author to whom correspondence should be addressed.
Academic Editors: Marian Kjellevold and Friederike Ziegler
Foods 2021, 10(5), 950; https://doi.org/10.3390/foods10050950
Received: 5 March 2021 / Revised: 18 April 2021 / Accepted: 22 April 2021 / Published: 27 April 2021
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. View Full-Text
Keywords: seafood; nutritional value; by-products; pH-shift method; mechanical separation seafood; nutritional value; by-products; pH-shift method; mechanical separation
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MDPI and ACS Style

Abdollahi, M.; Wu, H.; Undeland, I. Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones. Foods 2021, 10, 950. https://doi.org/10.3390/foods10050950

AMA Style

Abdollahi M, Wu H, Undeland I. Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones. Foods. 2021; 10(5):950. https://doi.org/10.3390/foods10050950

Chicago/Turabian Style

Abdollahi, Mehdi, Haizhou Wu, and Ingrid Undeland. 2021. "Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones" Foods 10, no. 5: 950. https://doi.org/10.3390/foods10050950

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