Membrane fractionation of herring marinade for separation and recovery of fats, proteins, amino acids, salt, acetic acid and water

The most promising stages are 50 kDa UF and NF based on SDS-PAGE analyses and total amino acid concentration. The 50 kDa stage produces a protein concentrate (>17 kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42% of the spent marinade is recovered to substitute fresh water and chemicals. The waste water amount is reduced 62.5%. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.