Reduction of proteins and products of their hydrolysis in process of cleaning post-production herring (Clupea harengus) marinating brines by using membranes

The molecular weight of proteins and protein hydrolysis products (PHP) in the fractionated postproduction marinating brines left after herring marination process was determined by the HPLC. The proteins and PHP retention was evaluated in the three-stage purification process with the usage of polypropylene bag (25 <i>&#956;</i>m) and ceramic membranes with the cut-off of 150 and 1 kDa. It was found that the process of marination contributes to high participation of compounds in the post-production marinating brines. Those are characterised by low molecular weight, formed as a result of protein hydrolysis. Each stage of the scavenging process was reducing the content of proteins and PHP. The lowest retention was observed in the stage at which a PP bag was used, while the highest in the UF process, with the usage of 150 kDa membrane. The total retention of proteins and PHP differed according to the type of post-production marinating brines and reached the level of 16-22%.