Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water

Lene Fjerbæk Søtoft, Juncal Martin Lizarazu, Behnaz Razi Parjikolaei, Henrik Karring, Knud Villy Christensen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

In the production of marinated herring, nearly one ton of acidic saline marinade is produced per 1.5 tons herring fillet. This spent marinade contains highly valuable compounds such as proteins and amino acids. Membranes are suited to recover these substances. In this work, six membrane stages are employed: microfiltration (MF) (0.2 lm), ultrafiltration (UF) (50, 20, 10 and 1 kDa) and nanofiltration (NF). The most promising stages are 50 kDa UF and NF based on SDS–PAGE analyses and total amino acid concentration. The 50 kDa stage produces a protein concentrate (>17 kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42% of the spent marinade is recovered to substitute fresh water and chemicals. The Waste water amount is reduced 62.5%. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.
OriginalsprogEngelsk
TidsskriftJournal of Food Engineering
Vol/bind158
Udgave nummerAugust
Sider (fra-til)39-47
ISSN0260-8774
DOI
StatusUdgivet - 1. aug. 2015

Fingeraftryk

marinating
herring
acetic acid
fractionation
Salts
Fats
salts
Amino Acids
amino acids
Membranes
Ultrafiltration
ultrafiltration
lipids
Proteins
proteins
water
peptides
microfiltration
Peptides
protein concentrates

Citer dette

@article{144d3ce233d44f69aff8f1be244b0047,
title = "Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water",
abstract = "In the production of marinated herring, nearly one ton of acidic saline marinade is produced per 1.5 tons herring fillet. This spent marinade contains highly valuable compounds such as proteins and amino acids. Membranes are suited to recover these substances. In this work, six membrane stages are employed: microfiltration (MF) (0.2 lm), ultrafiltration (UF) (50, 20, 10 and 1 kDa) and nanofiltration (NF). The most promising stages are 50 kDa UF and NF based on SDS–PAGE analyses and total amino acid concentration. The 50 kDa stage produces a protein concentrate (>17 kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42{\%} of the spent marinade is recovered to substitute fresh water and chemicals. The Waste water amount is reduced 62.5{\%}. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.",
author = "{Fjerb{\ae}k S{\o}toft}, Lene and Lizarazu, {Juncal Martin} and {Razi Parjikolaei}, Behnaz and Henrik Karring and Christensen, {Knud Villy}",
year = "2015",
month = "8",
day = "1",
doi = "10.1016/j.jfoodeng.2015.02.020",
language = "English",
volume = "158",
pages = "39--47",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "August",

}

Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water. / Fjerbæk Søtoft, Lene; Lizarazu, Juncal Martin; Razi Parjikolaei, Behnaz; Karring, Henrik ; Christensen, Knud Villy.

I: Journal of Food Engineering, Bind 158, Nr. August, 01.08.2015, s. 39-47.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water

AU - Fjerbæk Søtoft, Lene

AU - Lizarazu, Juncal Martin

AU - Razi Parjikolaei, Behnaz

AU - Karring, Henrik

AU - Christensen, Knud Villy

PY - 2015/8/1

Y1 - 2015/8/1

N2 - In the production of marinated herring, nearly one ton of acidic saline marinade is produced per 1.5 tons herring fillet. This spent marinade contains highly valuable compounds such as proteins and amino acids. Membranes are suited to recover these substances. In this work, six membrane stages are employed: microfiltration (MF) (0.2 lm), ultrafiltration (UF) (50, 20, 10 and 1 kDa) and nanofiltration (NF). The most promising stages are 50 kDa UF and NF based on SDS–PAGE analyses and total amino acid concentration. The 50 kDa stage produces a protein concentrate (>17 kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42% of the spent marinade is recovered to substitute fresh water and chemicals. The Waste water amount is reduced 62.5%. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.

AB - In the production of marinated herring, nearly one ton of acidic saline marinade is produced per 1.5 tons herring fillet. This spent marinade contains highly valuable compounds such as proteins and amino acids. Membranes are suited to recover these substances. In this work, six membrane stages are employed: microfiltration (MF) (0.2 lm), ultrafiltration (UF) (50, 20, 10 and 1 kDa) and nanofiltration (NF). The most promising stages are 50 kDa UF and NF based on SDS–PAGE analyses and total amino acid concentration. The 50 kDa stage produces a protein concentrate (>17 kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42% of the spent marinade is recovered to substitute fresh water and chemicals. The Waste water amount is reduced 62.5%. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.

U2 - 10.1016/j.jfoodeng.2015.02.020

DO - 10.1016/j.jfoodeng.2015.02.020

M3 - Journal article

VL - 158

SP - 39

EP - 47

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - August

ER -