In the paper the impacts of processing technology (mechanical separation and pH-shift processing) on protein recovery from salmon, herring and cod backbones and the content of macro- and micronutrients in the recovered protein enriched products were investigated.

The paper is authored by Mehdi Abdollahi, Haizhou Wu and Ingrid Undeland from the Department of Biology and Biological Engineering - Food and Nutrition Science at Chalmers University of Technology

The paper has just been published with open access in the journal Foods-MDPI, which you can read her.