文献类型：期刊文献

英文题名：Integrated high-pressure and ultrasound assisted cascade processing for protein recovery from haddock fillet by-products

作者：Dong, Wenrui[1,2];Goksen, Gulden[3];Tang, Jiafei[4];Das, Rahel Suchintita[1];Sun, Da-Wen[2];Tiwari, Brijesh K.[1]

机构：[1]Teagasc Food Res Ctr, Ashtown, Dublin, Ireland;[2]Natl Univ Ireland, Univ Coll Dublin, Sch Biosyst & Food Engn, Food Refrigerat & Computerised Food Technol, Belfield, Dublin, Ireland;[3]Tarsus Univ, Mersin Tarsus Organized Ind Zone, Vocat Sch Tech Sci, Dept Food Technol, TR-33100 Mersin, Turkiye;[4]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China

年份：2026

卷号：253

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001821945700001)、、EI(收录号：20262821071045)、Scopus(收录号：2-s2.0-105043989892)、WOS

基金：The authors would like to acknowledge the UCD-CSC Scholarship Scheme supported by University College Dublin (UCD) and China Scholarship Council (CSC) for this study. The authors acknowledge the ERA-NET BlueBio Project "IMPRESSIVE" (grant No. 341732 of RCN) and IMPRESS project (GA No. 101084437) for their support.

语种：英文

外文关键词：Fish by-products; Protein recovery; Ultrasound; High-pressure processing; Digestibility

外文摘要：Lean fish by-products are an underutilized source of high-quality proteins, yet efficient bio-refinery strategies for recovery and valorisation remain limited. This study introduced an integrated cascade approach to improve protein recovery and valorisation efficiency from haddock (Melanogrammus aeglefinus) filleting by-products. Protein-rich fractions were first recovered by isoelectric solubilisation precipitation (ISP) to obtain fish protein isolates (FPIs), while the residual biomass was subsequently subjected to enzymatic hydrolysis to produce fish protein hydrolysates (FPHs). Sequential high-pressure processing (HPP)-ultrasound approach was applied under different conditions as intensification strategy. And a water-based extraction was evaluated as a greener alternative to conventional alkaline extraction. The highest total protein recovery (70.5 +/- 0.01%) was achieved under alkaline extraction using 200 MPa HPP for 5 min, followed by 50% amplitude ultrasound for 10 min. Under the condition, the recovered FPI also exhibited optimal digestibility and antioxidant activity after INFOGEST digestion. This work demonstrates a potentially scalable and sustainable strategy for converting haddock by-products into value-added protein ingredients, supporting circular economy goals in the seafood industry.