Impact of Processing Technology on Macro- and Micronutrient Profile of Protein-Enriched Products from Fish Backbones
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fish Backbone Samples
2.2. pH-Shift Process and Mechanical Separation
2.3. Protein Recovery Measurement
2.4. Compositional Analyses
2.5. Amino Acid Analysis
2.6. Fatty Acid Composition Measurement
2.7. Measurement of Vitamins D, E and C
2.8. Measurement of Minerals
2.9. Statistical Analysis
3. Results and Discussion
3.1. Protein Recovery from Fish Backbones
3.2. Macronutrients of the Recovered Protein-Enriched Products
3.3. Amino Acid Composition
3.4. Fatty Acid Composition
3.5. Vitamins
3.6. Content of Minerals
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Moisture (%) | Protein * (% dw) | Fat * (% dw) | Ash * (% dw) | ||
---|---|---|---|---|---|
Herring | Backbone | 72.91 ± 0.20 e | 50.82 ± 0.31 e | 34.22 ± 3.07 b | 10.24 ± 0.59 c |
MSM | 76.58 ± 0.51 d | 58.50 ± 0.74 d | 31.62 ± 3.56 b | 5.12 ± 0.30 d | |
Protein isolate | 80.54 ± 0.08 ab | 85.66 ± 0.98 a | 7.43 ± 0.70 e | 2.41 ± 0.03 f | |
Salmon | Backbone | 57.95 ± 0.11 g | 34.60 ± 0.93 g | 52.03 ± 2.96 a | 28.38 ± 0.45 b |
MSM | 68.02 ± 2.43 f | 46.78 ± 1.5 f | 43.11 ± 1.32 b | 3.70 ± 0.53 e | |
Protein isolate | 79.69 ± 0.00 b | 72.33 ± 0.52 c | 20.58 ± 0.24 d | 2.18 ± 0.04 f | |
Cod | Backbone | 77.77 ± 0.30 cd | 60.25 ± 1.60 d | 6.22 ± 0.38 e | 29.69 ± 0.22 a |
MSM | 82.92 ± 0.55 a | 81.07 ± 2.68 b | 8.85 ± 1.88 e | 5.49 ± 0.30 d | |
Protein isolate | 81.01 ± 0.20 a | 82.85 ± 0.30 b | 9.29 ± 0.58 f | 2.51 ± 0.28 f |
Amino Acid (mg/g Protein) | Herring | Salmon | Cod | FAO/WHO Adult (Infant) (mg/g Protein) | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | ||
Valine * | 45.3 ± 1.6 b | 45.4 ± 1.6 b | 50.4 ± 1.8 b | 50.1.1 ± 0.9 b | 50.3 ± 5.6 b | 56.2 ± 1.3 a | 39.9 ± 2.7 c | 45.5 ± 2.2 b | 49.2 ± 1.4 b | 39(55) |
Threonine * | 45.1 ± 1.2 de | 45.7 ± 1.0 cde | 48.4 ± 1.8 bcd | 52.3 ± 2.2 ab | 51.0 ± 6.5 abc | 55.3 ± 1.0 a | 42.3 ± 3.0 e | 46.2 ± 2.0 cde | 48.5 ± 1.9 bcd | 23(31) |
Isoleucine * | 41.1 ± 0.8 d | 43.5 ± 1.3 cd | 48.0 ± 1.8 b | 48.7 ± 1.7 b | 49.9 ± 5.5 b | 55.8 ± 0.9 a | 39.4 ± 2.6 d | 46.3 ± 1.8 bc | 49.6 ± 1.8 b | 30(32) |
Leucine * | 41.1 ± 2.5 e | 50.0 ± 2.7 d | 61.2 ± 1.6 b | 52.1 ± 0.0 cd | 55.1 ± 4.7 c | 67.7 ± 1.4 a | 44.2 ± 2.2 e | 55.4 ± 1.2 c | 64.3 ± 1.2 ab | 59(66) |
Lysine * | 77.5 ± 0.9 bcd | 73.2 ± 1.9 cd | 77.3 ± 1.8 bcd | 86.0 ± 4.0 ab | 83.7 ± 11.1 ab | 88.4 ± 1.3 a | 68.9 ± 4.6 d | 76.6 ± 3.5 bcd | 79.8 ± 2.5 abc | 45(57) |
Methionine * | 46.9 ± 1.3 abc | 44.3 ± 0.7 bc | 44.6 ± 1.8 bc | 39.2 ± 7.7 a | 52.3 ± 2.3 ab | 51.2 ± 1.5 a | 42.1 ± 2.9 c | 45.2 ± 2.2 bc | 46.8 ± 2.2 abc | 17(42) |
Histidine * | 76.5 ± 0.5 ab | 68.0 ± 0.5 bcd | 62.0 ± 3.6 d | 82.4 ± 4.7 a | 76.9 ± 12.3 ab | 72.5 ± 2.03 abc | 63.2 ± 4.6 cd | 64.8 ± 4.2 cd | 62.8 ± 3.1 cd | 15(20) |
Phenylalanine * | 48.7 ± 2.8 bc | 47.8 ± 0.7 bc | 48.8 ± 2.8 bc | 55.8 ± 2.4 a | 53.4 ± 6.9 ab | 56.4 ± 1.1 a | 44.4 ± 3.3 c | 48.2 ± 2.4 bc | 49.9 ± 1.6 bc | 19(72) |
Glycine | 51.0 ± 0.2 bc | 44.3 ± 0.4 cde | 42.3 ± 1.8 e | 60.7 ± 1.8 a | 50.4 ± 7.1 bc | 49.5 ± 0.9 bcd | 53.2 ± 5.8 b | 44.4 ± 2.1 cde | 43.3 ± 1.8 de | |
Alanine | 54.0 ± 0.6 ab | 48.5 ± 1.5 b | 49.9 ± 2.6 b | 58.6 ± 2.0 a | 53.8 ± 6.5 ab | 57.0 ± 1.7 a | 48.9 ± 4.5 b | 49.2 ± 2.1 b | 50.5 ± 1.2 b | |
Serine | 58.8 ± 0.9 abcd | 54.4 ± 0.3 bcd | 52.0 ± 2.5 d | 65.2 ± 3.4 a | 60.9 ± 9.0 ab | 60.4 ± 1.5 abc | 52.8 ± 4.4 cd | 53.8 ± 2.8 bcd | 54.0 ± 2.2 bcd | |
Proline | 48.8 ± 1.0 bc | 45.9 ± 1.0 bc | 45.8 ± 2.3 bc | 58.7 ± 1.7 a | 51.1 ± 7.0 bc | 52.0 ± 0.8 c | 49.3 ± 1.7 bc | 44.7 ± 2.2 c | 44.5 ± 2.1 bc | |
Aspartic acid | 122.5 ± 3.0 d | 107.0 ± 1.1 bc | 98.7 ± 5.3 c | 129.2 ± 7.4 a | 120.7 ± 19.4 ab | 114.6 ± 3.0 abc | 99.5 ± 7.3 c | 102.3 ± 6.5 c | 100.4 ± 4.9 c | |
Glutamic acid | 118.1 ± 2.8 ab | 104.3 ± 1.0 bcd | 99.3 ± 4.7 cd | 125.3 ± 7.0 a | 117.1 ± 18.4 ab | 113.8 ± 2.5 abc | 96.9 ± 7.0 d | 101.0 ± 5.5 cd | 102.0 ± 3.7 cd | |
Arginine | 121.1 ± 3.1 ab | 105.9 ± 0.7 bcd | 97.5 ± 5.2 d | 128.5 ± 5.5 a | 120.0 ± 19.1 ab | 113.8 ± 3.0 abc | 99.4 ± 7.4 cd | 101.9 ± 6.4 cd | 99.6 ± 4.4 cd | |
Tyrosine | 92.3 ± 2.3 ab | 81.3 ± 0.6 bcd | 74.7 ± 4.3 d | 98.0 ± 15.7 a | 91.8 ± 14.7 ab | 87.8 ± 2.5 abc | 75.5 ± 5.4 d | 78.4 ± 4.9 cd | 76.7 ± 4.0 cd | |
Total EAA | 422.5 ± 8.16 cde | 418 ± 9.5 de | 440.8 ± 18.5 bcd | 479.0 ± 18.4 ab | 470.4 ± 59.6 abc | 503.6 ± 9.2 a | 384.5 ± 26.1 e | 428.3 ± 19.4 cde | 450.9 ± 15.8 bcd | |
EAA/AA | 0.41 c | 0.41 c | 0.44 a | 0.40 d | 0.41 c | 0.43 a | 0.40 d | 0.42 b | 0.44 a |
Fatty Acids | Herring | Salmon | Cod | ||||||
---|---|---|---|---|---|---|---|---|---|
Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | |
∑SFA | 79.25 ± 8.74 c (31.0 ± 0.37) | 68.33 ± 7.84 c (29.26 ± 0.66) | 11.56 ± 1.89 g (28.26 ± 2.31) | 219.7 ± 13.0 a (57.2 ± 0.25) | 181.3 ± 4.89 b (55.9 ± 0.09) | 80.79 ± 0.66 c (57.8 ± 0.22) | 16.70 ± 2.83 f (48.4 ± 4.21) | 25.04 ± 1.71 e (45.8 ± 1.69) | 46.30 ± 2.02 d (25.5 ± 0.05) |
∑MUFA | 106 ± 18.75 a (41.4 ± 4.26) | 86.51 ± 9.07 a (37.0 ± 0.62) | 7.30 ± 0.53 e (17.91 ± 0.13) | 64.84 ± 4.78 b (16.8 ± 0.17) | 53.32 ± 1.38 b (16.4 ± 0.01) | 19.21 ± 0.12 c (13.7 ± 0.15) | 5.87 ± 0.42 f (17.0 ± 2.52) | 9.08 ± 0.00 d (16.6 ± 0.59) | 59.94 ± 3.06 b (33.0 ± 0.27) |
∑PUFA | 60.70 ± 4.69 b (23.8 ± 3.61) | 67.19 ± 3.87 b (28.8 ± 0.87) | 17.47 ± 1.72 d (42.84 ± 0.21) | 84.39 ± 6.64 a (21.9 ± 0.24) | 67.67 ± 1.48 b (20.8 ± 0.13) | 30.01 ± 0.23 c (21.47 ± 0.00) | 8.60 ± 0.30 e (24.8 ± 1.00) | 15.20 ± 2.40 d (27.7 ± 2.96) | 33.78 ± 1.45 c (21.1 ± 0.12) |
C20:5 n3 (EPA) | 18.06 ± 2.05 a (7.0 ± 0.28) | 15.69 ± 2.11 a (6.7 ± 0.31) | 3.78 ± 0.37 b (9.26 ± 0.18) | 0.28 ± 0.00 d (0.07 ± 0.00) | 0.22 ± 0.00 e (0.07 ± 0.00) | 0.06 ± 0.00 f (0.04 ± 0.00) | 2.27 ± 0.05 c (6.5 ± 0.34) | 3.03 ± 0.62 bc (7.2 ± 0.84) | 3.98 ± 0.30 b (1.31 ± 0.02) |
C22:5 n3 (DPA) | 0.49 ± 0.37 cd (0.31 ± 0.00) | 0.71 ± 0.09 c (0.30 ± 0.01) | 0.09 ± 0.01 f (0.23 ± 0.02) | 2.19 ± 0.20 a (0.05 ± 0.01) | 1.80 ± 0.00 b (0.05 ± 0.01) | 0.98 ± 0.00 c (0.7 ± 0.00) | 0.16 ± 0.00 e (0.46 ± 0.03) | 0.21 ± 0.02 d (0.48 ± 0.05) | 0.26 ± 0.04 d (0.97 ± 0.06) |
C22:6 n3 (DHA) | 24.95 ± 1.78 a (9.7 ± 0.02) | 23.01 ± 2.99 a (9.85 ± 0.41) | 11.66 ± 0.85 c (28.6 ± 0.18) | 11.05 ± 0.90 cd (2.8 ± 0.05) | 9.92 ± 0.07 d (3.0 ± 0.10) | 8.89 ± 0.09 e (6.3 ± 0.04) | 5.21 ± 0.18 f (15.0 ± 0.60) | 8.77 ± 1.13 de (16.5 ± 2.36) | 9.07 ± 1.62 cde (0.76 ± 0.05) |
∑LC n-3 PUFA | 43.81 ± 3.85 a (17.1 ± 0.24) | 39.42 ± 5.21 a (16.8 ± 0.75) | 15.88 ± 1.27 c (38.1 ± 0.02) | 13.53 ± 1.11 bc (3.5 ± 0.06) | 11.96 ± 0.08 c (3.6 ± 0.11) | 9.94 ± 0.10 d (7.1 ± 0.04) | 7.65 ± 0.23 e (22.1 ± 0.98) | 13.35 ± 2.27 bc (24.3 ± 3.26) | 14.53 ± 0.15 b (3.0 ± 0.14) |
∑n-3 PUFA | 47.26 ± 3.34 a (18.0 ± 0.96) | 42.82 ± 5.60 a (18.32 ± 0.24) | 15.98 ± 0.85 c (39.2 ± 0.3) | 17.45 ± 1.42 bc (4.5 ± 0.08) | 15.03 ± 0.06 c (4.6 ± 0.13) | 11.10 ± 0.09 d (7.9 ± 0.03) | 7.74 ± 0.24 e (22.3 ± 0.98) | 13.40 ± 2.24 c (24.51 ± 3.27) | 17.73 ± 0.68 b (9.7 ± 0.13) |
∑n-6 PUFA | 19.56 ± 3.30 bc (7.4 ± 1.86) | 22.40 ± 1.00 b (9.62 ± 0.43) | 1.49 ± 0.33 d (3.64 ± 0.52) | 66.63 ± 5.19 a (17.3 ± 0.16) | 52.39 ± 1.34 a (16.17 ± 0.00) | 18.82 ± 0.11 c (13.46 ± 0.03) | 0.74 ± 0.05 e (2.14 ± 0.00) | 1.48 ± 0.02 d (2.72 ± 0.11) | 16.05 ± 0.77 c (8.8 ± 0.05) |
n-3/n6 ratio | 2.42 ± 0.71 b | 1.90 ± 0.16 b | 10.88 ± 1.64 a | 0.26 ± 0.00 f | 0.28 ± 0.00 f | 0.59 ± 0.00 e | 10.42 ± 0.41 a | 9.03 ± 1.57 a | 1.10 ± 0.00 c |
Minerals (mg/kg DW) | Herring | Salmon | Cod | ||||||
---|---|---|---|---|---|---|---|---|---|
Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | |
Sodium | 6435 ± 247 ab | 6201 ± 354 ab | 6749 ± 409 a | 2548 ± 209 c | 2648 ± 32 c | 6418 ± 307 ab | 5794 ± 421 b | 6694 ± 183 a | 6501 ± 133 a |
Calcium | 7818 ± 373 b | 652 ± 32 cd | 165 ± 13 d | 8456 ± 783 b | 586 ± 41 cd | 204 ± 23 d | 9274 ± 528 a | 1251 ± 79 c | 173 ± 16 d |
Potassium | 12,491 ± 269 b | 11,321 ± 803 bc | 1240 ± 108 f | 4896 ± 508 e | 7299 ± 940 d | 986 ± 18 f | 10,732 ± 700 c | 14,893 ± 231 a | 1277 ± 68 f |
Selenium | 284 ± 11 a | 274 ± 14 ab | 234 ± 20 b | 253 ± 12 ab | 247 ± 15 ab | 178 ± 22 c | 281 ± 15 ab | 248 ± 27 ab | 194 ± 28 bc |
Zinc | 31.9 ± 2.5 cd | 22.9 ± 1.8 de | 33.1 ± 5.2 cd | 32.9 ± 3.6 cd | 17.7 ± 2.3 e | 56.8 ± 7.2 a | 43.9 ± 3.1 b | 33.9 ± 5.7 bc | 39.5 ± 4.8 bc |
Copper | 5.65 ± 0.45 b | 5.05 ± 0.84 bc | 9.85 ± 1.58 a | 5.36 ± 0.25 bc | 2.60 ± 0.82 c | 11.11 ± 1.27 a | 4.64 ± 0.12 bc | 4.51 ± 1.38 bc | 10.81 ± 2.27 a |
Iron | 45.8 ± 2.1 bc | 52.7 ± 5.7 b | 71.7 ± 7.3 a | 18.2 ± 0.65 d | 21.0 ± 1.64 d | 21.2 ± 2.4 d | 39.9 ± 7.1 c | 43.6 ± 3.5 bc | 42.9 ± 4.9 bc |
Heme-iron | 31.90 ± 2.02 ab | 33.76 ± 0.23 a | 27.11 ± 0.28 b | 7.03 ± 0.39 e | 9.97 ± 0.17 d | 8.26 ± 0.001 de | 16.60 ± 1.48 c | 31.80 ± 1.60 ab | 29.62 ± 1.15 b |
Magnesium | 1496 ± 34 b | 1286 ± 82 c | 55 ± 4 f | 927 ± 101 d | 631 ± 21 e | 75 ± 0.9 f | 2246 ± 83 a | 1183 ± 37 c | 70 ± 2 f |
Manganese | 12.2 ± 1.7 c | 1.9 ± 0.3 d | 5.3 ± 0.7 c | 14.6 ± 1.1 ab | 4.2 ± 0.8 cd | 4.3 ± 0.9 cd | 15.5 ± 0.2 a | 5.9 ± 1.0 c | 5.8 ± 1.9 c |
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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
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 StyleAbdollahi, 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