Biochemical and Antioxidant Properties of Recovered Solids with pH Shift from Fishery Effluents (Sardine Stickwater and Tuna Cooking Water)

Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and tric...

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Bibliographic Details
Published in:Waste and biomass valorization 2021-04, Vol.12 (4), p.1901-1913
Main Authors: Martínez-Montaño, Emmanuel, Osuna-Ruíz, Idalia, Benítez-García, Israel, Osuna, Clarissa Osuna, Pacheco-Aguilar, Ramón, Navarro-Peraza, Rosa Stephanie, Sánchez, María Elena Lugo, Hernández, Crisantema, Spanopoulos-Hernández, Milton, Salazar-Leyva, Jesús Aarón
Format: Article
Language:English
Subjects:
Amino acids
Antioxidants
Centrifugation
Cooking
Effluents
Engineering
Environment
Environmental Engineering/Biotechnology
Fisheries
Industrial Pollution Prevention
Liquid wastes
Original Paper
Peptides
pH effects
pH shift method
Protein interaction
Proteins
Recovery
Renewable and Green Energy
Scavenging
Seafood
Solids
Tuna
Waste Management/Waste Technology
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Summary:Large volumes of liquid waste are generated in processing operations of seafood industry. Such effluents have high concentrations of soluble protein, but it is necessary to concentrate it for utilization. Therefore, the present study investigated the effects of the use of hydrochloric (HCl) and trichloroacetic (TCA) acids on biochemical and antioxidant properties of recovered solids from sardine stickwater (SSW) and tuna cooking water (TCW). After centrifugation of both raw effluents, solids recovery was performed with the pH-shift method separately using 5 N HCl and 40% TCA as precipitating agents. Specifically, protein recovery was effective (> 80%) only for SSW when both acids were used. An increasing of high-molecular-weight peptides (17 to 158 kDa) in recovered solids resulted from a protein aggregation boosted by the precipitating agents. Concentration of some essential amino acids (Lys, Leu, Ile, Phe and Val) were increased in recovered solids. Except to recovered solids of TCW at pH 11, a low protein solubility (20 to 13%) was observed after treatment with both acids. Elimination of low-molecular-weight peptides and some antioxidant AAs result in a loss of free-radical-scavenging activity, but an increase in ferric reducing antioxidant power was registered for protein concentrates of TCW. Graphic abstract
ISSN:1877-2641
1877-265X
DOI:10.1007/s12649-020-01147-6