Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)

Ferraro, Vincenza; Cruz, Isabel B.; Jorge, Ruben Ferreira; Malcata, F. Xavier; Castro, Paula M. L.; Pintado, Manuela

doi:10.1016/j.foodchem.2010.07.090

Cited by 10 publications

(18 citation statements)

References 36 publications

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“…VC showed no bands on the gel which might be due to a combination of small peptides in this brine (smaller than 14 kDa) and that the acid have precipitated the proteins in the fish, thus less proteins leak into the brine. The protein pattern found in this study for TSa is in agreement with previous published results of brines from traditional barrel-salted herring [16,17,30] and similar with that of wastewater from salted codfish [35]. Christensen et al [17] analyzed the brine from traditional barrel-salted herring after two days ripening and found several bands between 50 and 30 kDa.…”

Section: Proximate Composition Analysissupporting

confidence: 91%

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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Brines generated during the last marination step in the production of marinated herring (Clupea harengus) were chemically characterized and analyzed for antioxidant and enzyme activities. The end-products were vinegar cured, spice cured and traditional barrel-salted herring with either salt or spices. The chemical characterization encompassed pH, dry matter, ash, salt, fatty acids, protein, polypeptide pattern, iron and nitrogen. The antioxidant activity was tested with three assays measuring: iron chelation, reducing power and radical scavenging activity. The enzymatic activity for peroxidase and protease were also tested. Results revealed that the brine can contain up to 56.7 mg protein/ mL, up to 20.1 mg fatty acid/mL, good antioxidant activity, high amounts of the antioxidative amino acids lysine, alanine, and glycine, and high enzymatic activity. The potential of using the protein-rich fraction with biological activity from brines from the marinated herring production was demonstrated in this work.

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Section: Proximate Composition Analysissupporting

confidence: 91%

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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“…Concentration of protein was determined by the Biuret method, using an UV mini 1240 spectrophotometer (Shimatzu; Carnaxide, Portugal). The Biuret color yield was standardized against an aqueous solution of analytical bovine serum albumin (Sigma‐Aldrich) which covered the range 1–10 mg mL −1 , dissolved in ultrapure water.…”

Section: Methodsmentioning

confidence: 99%

“…Besides the environmental problems associated with its discharge, wastewater constitutes a relevant loss of nutrients, since it contains interesting amounts of bioactive free amino acids and muscle proteins. Major free amino acids released from codfish are aspartic and glutamic acids, arginine, glycine, lysine, methionine, phenylalanine, tryptophan and taurine . Currently, the continuous decrease of protein sources with the concomitant increase in its price, constitute a threat for the food and feed industry, and the search for new sources (especially renewable) of protein and amino acids is a challenge .…”

Section: Introductionmentioning

confidence: 99%

Recovery of free amino acids and muscle proteins from codfish (Gadus morhua L.) salting wastewater by sorption on Amberlite XAD16

Ferraro

Jorge

Cruz

et al. 2013

J of Chemical Tech & Biotech

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BACKGROUND The objective of this research was the valorization of an agro‐food industry residue, namely codfish salting wastewater, through the recovery of valuable bioactive compounds. Approximately 200 L of salted wastewater are generated for each ton of fresh codfish, carrying protein and free amino acids at a concentration of c. 10 g L−1, and sodium chloride (NaCl) at c. 250 g L−1. RESULTS Protein and free amino acids were selectively recovered by sorption with the Amberlite XAD16 resin. Food‐grade acetone was used to elute amino acids while a solution of sodium hydroxide (NaOH) desorbed protein. Recovery of protein and of hydrophobic to neutral amino acids was 100%; NaCl was also partially recovered from the salting wastewater, at a level of 33%. Kinetics and mechanisms of adsorption and desorption were investigated. CONCLUSIONS The process implemented can be considered as a valuable management option for codfish salting wastewater, it can contribute to the fish industry sustainability and can serve as a source of nutrients. Free amino acids and protein extracts can find application in animal and human nutrition through incorporation into functional food and drinks, as well as in cosmetics and in pharmaceutical formulations. © 2013 Society of Chemical Industry

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“…Aspartic and glutamic acids, arginine, creatine, glycine, lysine, methionine, phenylalanine, taurine and tryptophan were the major amino acids released; while among muscle protein, only the myofibrillar fraction was lost (Ferraro et al . ).…”

Section: Introductionmentioning

confidence: 97%

Kinetics of Release of Water and Nutrients from Codfish (Gadus morhua L.) through a Heavy-Salting

Ferraro

Cruz

Jorge

et al. 2013

Journal of Food Processing and Preservation

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Through the typical 6 days heavy‐salting, codfish releases 25% (w/w) of its physiological water due to the incorporation of high amounts of salt, 20% (w/w). Besides changes in water‐holding capacity, major effects imparted by salt are modifications in muscle proteins conformation with subsequent denaturation and loss, and release of free amino acids. Water is liberated from codfish according to a power‐law kinetics, which describes biological reactions under molecular crowding. Proteins and amino acids are released by pseudo‐first and pseudo‐second order kinetics, which describe proteolysis. Despite the loss of nutrients through salting, the nutritional value of codfish can be considered unchanged. A reduction by weight of 0.45% in muscle proteins, 1.24% aspartic acid, 1.4% glutamic acid, 2% arginine, 11% creatine, 0.2% glycine, 0.5% lysine, 0.4% methionine, 0.3% phenylalanine, 3.4% taurine and 3% tryptophan is noticed. Practical Application Codfish (Gadus morhua L.) has a high nutritional value and is almost exclusively constituted of proteins on a dry base. Salt‐cured codfish continues to be widely produced thanks to the simplicity of the process and because it is highly appreciated by consumers. Heavy‐salting, a dry‐salting, induces important changes in the muscle structure of codfish, leading to a loss of nutrients such as muscle proteins and free amino acids. Nevertheless, the nutritional value of codfish is unchanged. Kinetics found for the release of nutrients from codfish might be likely extended to other white fish undergoing the same salting process.

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Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)

Cited by 10 publications

References 36 publications

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Recovery of free amino acids and muscle proteins from codfish (Gadus morhua L.) salting wastewater by sorption on Amberlite XAD16

Kinetics of Release of Water and Nutrients from Codfish (Gadus morhua L.) through a Heavy-Salting

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