date:Jul 12, 2012
From an environmental perspective, it is better if the herring is used for food for humans, says Chalmers researcher Sofia Marmon. She has succeeded in extracting fish proteins from herring, which can be used for new foodstuffs. In addition, the dioxin content decreases.
Sofia Marmon recently defended her PhD thesis at Chalmers University of Technology. She has succeeded in making use of the proteins in herring, using a method that is known as the pH-shift process. The aim is to extract the pro