A review of studies on the production of protein concentrate from the wastes of fish processing industries by the pH shift method | ||
| شیلات | ||
| Volume 76, Issue 4, December 2023, Pages 553-564 PDF (1.4 M) | ||
| Document Type: review paper | ||
| DOI: 10.22059/jfisheries.2023.359070.1387 | ||
| Authors | ||
| Mohadeseh Alizadeh Pir Alidehi1; Seyed Vali Hosseini* 2; Tara Zarei3 | ||
| 1M.Sc. student, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Associate Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran | ||
| 3Ph.D graduate, Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Noor, Iran | ||
| Abstract | ||
| When fish is mechanically processed on a commercial scale, usually between 45 and 55% of its weight is discarded as waste. This amount of waste from aquatic processing contains a large number of nutrients, including protein with high nutritional quality, which, despite its need, is not properly used. In order to optimally use this category of materials and also optimally use underutilization fish, several technologies including the pH shift method were taken into consideration. This method, which is based on the dissolution of the raw material in acid and base (alkali), consists of two stages. In the first stage, the pH of the raw material is reduced or increased by using the corresponding acid or base. This causes the muscle proteins to be charged together and then dissolve in the aqueous medium, and the second stage includes the precipitation of the proteins up to their isoelectric point. The protein obtained from this technique has higher nutritional and functional properties than other conventional techniques for producing protein concentrates such as surimi. This article intends to describe the principles of the pH shift process and the recovery of concentrated protein in this way, the advantages and disadvantages of both acid and alkaline methods and its comparison with the conventional (surimi) processing method, which ultimately the nutritional and functional properties of this process. It is discussed in detail. | ||
| Keywords | ||
| Fishing waste; Protein recovery; Fish; Surimi; pH-shift | ||
| References | ||
|
Aspevik, T., Oterhals, Å., Rønning, S.B., Altintzoglou, T., Wubshet, S.G., Gildberg, A., Afseth, N.K., Whitaker, R.D. and Lindberg, D. (2017) Valorization of proteins from co-and by-products from the fish and meat industry. Chemistry and Chemical Technologies in Waste Valorization 123-150. DOI: 10.1007/s41061-017-0143-6 Batista, I., 1999. Recovery of proteins from fish waste products by alkaline extraction. European Food Research and Technology 210(3), 84-89. DOI: 10.1007/s002170050539 Batista, I., Mendes, R., Nelhas, R., Pires, C., 2003. Proteins from sardine and blue whiting recovered by new extraction techniques: solubility and gelation properties. First Join Trans 13(3), 1814-1822. DOI: 10.1177/108201320707961 Chen, Y., Nguyen, J., Semmens, K., Beamer, S., Jaczynski, J., 2007. Physicochemical changes in ω− 3-enhanced farmed rainbow trout (Oncorhynchus mykiss) muscle during refrigerated storage. Food Chemistry 104(2), 1143-1152. DOI: 10.1016/j.foodchem.2007.01.012 Chen, Y.C., Tou, J., Jaczynski J., 2009. Amino acid and mineral composition of protein and other components and their recovery yields from whole Antarctic krill (Euphausia superba) using isoelectric solubilization/precipitation. Journal of Food Science 74(1), H31-H39. DOI:10.1111/j.1750-3841.2008.01026.x Foh, M., Kamara, M., Amadou, I., Foh, B., Xia, W. 2011. Chemical and physicochemical properties of tilapia (Oreochromis niloticus) fish protein hydrolysate and concentrate. International Journal of Biological Chemistry 5(4), 21-36. DOI : 10.3923/ijbc.2011.21.36 Fu, X.J., Wu, Y., Li, Z.H., 2012. Using pH-shifting process to recover proteins for low salt gel products from silver carp. In: Advanced Materials Research, Trans Tech Publ, pp. 1285-1288. DOI: 10.4028/www.scientific.net/AMR.554-556.1285 Gehring, C., Gigliotti, J., Moritz, J., Tou, J., Jaczynski, J., 2011. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food Chemistry 124, 422 431. DOI: 10.1016/j.foodchem.2010.06.078 Gildberg, A., 2002. Enhancing returns from greater utilization. In: Safety and quality issues in fish processing, Elsevier, pp. 425-449. BOOK Hultin, H.O., Kelleher, S.D., 2000. Surimi processing from dark muscle fish. Food Science And Technology-New York-Marcel Dekker-, 59-78. BOOK Jafarpour, S.A., Shabanpour, B., Shirvani Filabadi, S., 2013. Biochemical properties of Fish Protein Isolate (FPI) from silver carp (Hypophthalmichthys molitrix) by application of acid-alkali processes compared to traditional prepared Surimi. Ecopersia 1(3), 315-327.DOR: 20.1001.1.23222700.2013.1.3.4.8 Kakko, T., Damerau, A., Nisov, A., Puganen, A., Tuomasjukka, S., Honkapää, K., Tarvainen, M., Yang, B., 2022. 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 11(2): 230. DOI: 10.3390/foods11020230 Kristinsson, H., Demir, N., 2003. Functional protein isolates from underutilized tropical and subtropical fish species and byproducts. Advanced in Seafood Byproducts, UA Alaska Sea Grant College Program, Editor. P. Betchel: Anchorage, AK, pp. 277-298. Kristinsson, H., Theodore, A., Ingadottir, B., 2007. Chemical processing methods for protein recovery from marine by-products and underutilized fish species. In: Maximising the value of marine by-products, Elsevier, pp. 144-168.DOI: 10.1533/9781845692087.1.144 Kristinsson, H.G., Hultin, H.O., 2003. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. Journal of Agricultural and Food Chemistry 51, 7187-7196. DOI: 10.1021/jf026193m Kristinsson, H.G., Hultin, H.O., 2004. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH. Journal of Agricultural and Food Chemistry 52, 3633-3643. DOI: 10.1021/jf034563g Kristinsson, H.G., Theodore, A.E., Demir, N., Ingadottir, B., 2005. A comparative study between acid‐and alkali‐aided processing and surimi processing for the recovery of proteins from channel catfish muscle. Journal of Food Science 70, C298-C306. DOI: 10.1111/j.1365-2621.2005.tb07177.x Marmon, S., 2012. Protein Isolation from Herring (Clupea harengus) Using the pH-Shift Process–Protein Yield, Protein Isolate Quality and Removal of Food Contaminants, Chalmers Tekniska Hogskola (Sweden). THESIS Matak, K.E., Tahergorabi, R., Jaczynski, J., 2015. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Research International 77, 697-703. DOI: 10.1016/j.foodres.2015.05.048 Mireles Dewitt, C., Nabors, R., Kleinholz, C., 2007. Pilot plant scale production of protein from catfish treated by acid solubilization/isoelectric precipitation. Journal of Food Science 72, E351-E355. DOI: 10.1111/j.1750-3841.2007.00407.x Nisov, A., Kakko, T., Alakomi, H.-L., Lantto, R., Honkapää, K., 2022. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus). Food Chemistry 373, 131524. DOI: 10.1016/j.foodchem.2021.131524 Nolsøe, H., Imer, S., Hultin, H.O., 2007. Study of how phase separation by filtration instead of centrifugation affects protein yield and gel quality during an alkaline solubilisation process–different surimi‐processing methods. International Journal of Food Science and Technology 42, 139-147. DOI: 10.1111/j.1365-2621.2006.01162.x Nolsøe, H., K Marmon, S., Undeland, I., 2011. Application of filtration to recover solubilized proteins during pH-shift processing of blue whiting (Micromesistius poutassou); effects on protein yield and qualities of protein isolates. The Open Food Science Journal 5, 34-40. DOI: 10.2174/1874256401105010001 Palafox, H., Cordova-Murueta, J.H., Del Toro, M.a.N., García-Carreño, F.L., 2009. Protein isolates from jumbo squid (Dosidicus gigas) by pH-shift processing. Process Biochemistry 4, 587-584, 4. DOI: 10.1016/j.procbio.2009.02.011 Petty, H. and Kristinsson, H. (2004) Impact of antioxidants on lipid oxidation during acid and alkali processing of Spanish mackerel. In: IFT annual meeting, Las Vegas, Conference Proceeding pp. 7-12. Phetsang, H., Panpipat, W., Undeland, I., Panya, A., Phonsatta, N., Chaijan, M., 2021. Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus× Clarias gariepinus). Food Chemistry 364, 130365. DOI: 10.1016/j.foodchem.2021.130365 Pramono, H., Pujiastuti, D., Sahidu, A., 2018. Biochemical and physicochemical analysis of fish protein isolate recovered from red snapper (Lutjanus sp.) by-product using isoelectric solubilization/precipitation method. In: IOP Conference Series: Earth and Environmental Science, p. 012061. DOI: 10.1088/1755-1315/137/1/012061 Sasidharan, A., Venugopal, V., 2020. Proteins and co-products from seafood processing discards: Their recovery, functional properties and applications. Waste and Biomass Valorization 11, 5647-5663. Singh, K., Singh, N., Kaur, A., Virdi, A. S., Dar, O. I., Sharma, S., 2019. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (Cyprinus carpio) muscle subjected to pH‐shifting method. Journal of Food Processing and Preservation 43(11), e14181. DOI: 10.1007/s12649-019-00812-9 Shabanpour, B., Etemadian, Y., Alami, M. 2015. Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process. Iranian Journal of Fisheries Sciences 14, 583-597. DOR: 20.1001.1.15622916.2015.14.3.20.1 Shaviklo, G.R. and Johannsson, S., 2006. Quality assessment of fish protein isolates using surimi standard methods. Fisheries Training Programme, Final Project. 18, 170-190. Shaviklo, G.R., 2008. Evaluation and utilisation of fish protein isolate products Fisheries Training Programme, Final Project 12, 160-173. Surasani, V.K.R. 2018 .Acid and alkaline solubilization (pH shift) process: a better approach for the utilization of fish processing waste and by-products. Environmental Science and Pollution Research 25, 18345-18363. DOI: 10.1007/s11356-018-2319-1 Surasani, V. K. R., Raju, C.V., Sofi, F.R., Shafiq, U., 2022. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product. Journal of the Science of Food and Agriculture 102(3), 1263-1270. DOI: 10.1002/jsfa.11464 Tahergorabi, R., Beamer, S.K., Matak, K.E., Jaczynski, J., 2011. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. LWT-Food Science and Technologyi 44, 896-903. DOI: 10.1016/j.lwt.2010.10.018 Tahergorabi, R., Matak, K.E., Jaczynski, J., 2015. Fish protein isolate: Development of functional foods with nutraceutical ingredients. Journal of Functional Foods 18, 746-756. DOI: 10.1016/j.jff.2014.05.006 Tahergorabi, R., Sivanandan, L., Jaczynski, J., 2012. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. LWT-Food Science and Technology 46, 148-155. DOI: 10.1016/j.lwt.2011.10.013 Taskaya, L., Chen, Y.-C., Beamer, S., Tou, J.C., Jaczynski, J., 2009. Compositional characteristics of materials recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilization/precipitation. Journal of Agricultural and Food Chemistry 57, 4259-4266. DOI: 10.1021/jf803974q Thorkelsson, G., Sigurgisladottir, S., Geirsdottir, M., Jóhannsson, R., Guerard, F., Chabeaud A., Bourseau, P., Vandanjon, L., Jaouen, P., Chaplain-Derouiniot, M., Fouchereau-Peron M., Martinez Alvarez O., Le Gal, Y., Ravallec-Ple, R., Picot, L., Berge, J-P., Delannoy, C., Jakobsen, G., Johansson, I., Batista, I. 2008. Mild processing techniques and development of functional marine protein and peptide ingredients. In Improving seafood products for the consumer (Borresen T.). Archimer, pp. 47-167. Torres, J., Chen, Y.-C., Rodrigo-Garcia, J., Jaczynski, J., 2007. Recovery of by-products from seafood processing streams. In: Maximising the value of marine by-products, Elsevier. pp. 65-90. DOI: 10.1533/9781845692087.1.65 Undeland, I., Hall, G., Wendin, K., Gangby, I., Rutgersson, A., 2005. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process. Journal of Agricultural and Food Chemistry 53, 5625-5634. DOI: 10.1021/jf0404445 Undeland, I., Kelleher, S.D., Hultin, H.O., 2002. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process. Journal of Agricultural and Food Chemistry 50(25), 7371-7379. DOI: 10.1021/jf020199u Yasothai, R., Giriprasad, R., 2015. Acid/Alkaline solublization method of processing protein. International Journal of Science, Environment and Technology 4, 96-100. DOI: 10.1021/jf020199u Zayas, J.F. (1997) Functionality of proteins in food, Springer Science and Business Media. pp. 65-90. BOOKZhang, J., Ström, A., Bordes, R., Alminger, M., Undeland, I., Abdollahi, M., 2023. Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality. Food Chemistry 400, 133986. DOI: 10.1016/j.foodchem.2022.133986 Zhong, S., Liu, S., Cao, J., Chen, S., Wang, W., Qin, X., 2016. Fish protein isolates recovered from silver carp (Hypophthalmichthys molitrix) by-products using alkaline pH solubilization and precipitation. Journal of Aquatic Food Product Technology 25(3), 400-413. DOI: 10.1080/10498850.2013.865282 | ||
|
Statistics Article View: 308 PDF Download: 315 |
||