Process waters generated
during various steps of herring processing were collected at Sweden
Pelagic AB in Ellös, Sweden, as follows: (i) RSW from herring
storage on board a boat was collected in March 2020, (ii) salt brines
(13% NaCl) from presalting of herring skin-on fillets or deskinned
fillet pieces were collected in the North Sea (October 2018), and
(iii) marination brines into which the presalted herring is placed
and stored for up to 2 years: (a) salt marination brine (SMB), (b)
spice marination brine (SPB), and (c) vinegar marination brine (VMB).
Mussel (Mytilus edulis) processing
at Vilsund Blue, Nykobing Mors, Denmark, comprises four different
steps: boiling, removal of impurities through treatment with 15% salt
brine, vibration to remove the shells, and a final rinsing step to
remove salt residues. The four different process waters collected
for this study were boiling water (generated during boiling mussels),
juice (generated during dripping of the boiling water from mussels
when transferred on a belt to the next step), salt brine (generated
during brining with salt brine), and rinsing brine (generated while
mussels are rinsed to remove salt). Mussel process waters were sampled
in 2016 and 2017.
during various steps of herring processing were collected at Sweden
Pelagic AB in Ellös, Sweden, as follows: (i) RSW from herring
storage on board a boat was collected in March 2020, (ii) salt brines
(13% NaCl) from presalting of herring skin-on fillets or deskinned
fillet pieces were collected in the North Sea (October 2018), and
(iii) marination brines into which the presalted herring is placed
and stored for up to 2 years: (a) salt marination brine (SMB), (b)
spice marination brine (SPB), and (c) vinegar marination brine (VMB).
Mussel (Mytilus edulis) processing
at Vilsund Blue, Nykobing Mors, Denmark, comprises four different
steps: boiling, removal of impurities through treatment with 15% salt
brine, vibration to remove the shells, and a final rinsing step to
remove salt residues. The four different process waters collected
for this study were boiling water (generated during boiling mussels),
juice (generated during dripping of the boiling water from mussels
when transferred on a belt to the next step), salt brine (generated
during brining with salt brine), and rinsing brine (generated while
mussels are rinsed to remove salt). Mussel process waters were sampled
in 2016 and 2017.
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