ArticleFood chemistry: X2024
Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- New strategies for mitigating undesirable odors connected to geosmin and 2-MIB in minced fish muscle: a model system approach.Scientific reports · 2026Article
- The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant-Based Burgers Improved Their Physicochemical and Sensory Properties.Journal of food science · 2026Article
- Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilience.Communications sustainability · 2026Article
- Food Gels of Fish Protein Isolate from Atlantic Cod (Gels (Basel, Switzerland) · 2025Article
- Expanding the pH-Shift Technique for Sequential Extraction of Intact Proteins and Sulfated Polysaccharide From Fish Heads: A Novel Biorefinery Approach.Food science & nutrition · 2025Article
- Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties.Food chemistry: X · 2024Article
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Authors and funding
5 authors.
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Abstract
The effects of cross-processing lingonberry press cake (LPC) (2.5-30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of volatile oxidation-derived aldehydes, including hexanal, (E)-2-hexenal, heptanal, octanal, and 2,4-heptadienal, were prevented during the actual protein isolate production. Adding 10 % LPC successfully prevented formation of all these aldehydes also during eight days ice storage which was explained by the partitioning of phenolics, especially ideain (1.09 mg/g dw) and procyanidin A1 (65.5 mg/g dw), into isolates. Although higher amounts of LPC (20-30 %) further prolonged the oxidation lag phase, it reduced total protein yield, increased the consumption of acid and base, and darkened protein isolates. Therefore, it is recommended to use 10 % LPC when pH-shift-processing sensitive fish raw materials as a route to mitigate lipid oxidation and at the same time promote industrial symbiosis and more circular food production.
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