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Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts
Abstract
The content and composition of lipids in different byproducts (skins, heads, and backbones) from mechanically processed farmed Atlantic salmon were determined and compared with that obtained from wild salmon. Three different procedures were used to establish the optimal conditions of oil extraction (at high temperature −95°C, “cold” extraction at temperature not exceeding 15°C and enzyme assisted with Alcalase). “Cold” extraction at temperature not exceeding 15°C was very efficient, yielding almost 95% of the oil from skins. In the case of heads the obtained yield of about 71% was not lower than that from extraction performed at 95 °C or extraction supported by enzyme treatment. The peroxide value of oil isolated from the heads using “cold” extraction was at the same level as in oil of the enzyme assisted process, but four times lower than in oil extracted at high temperature. The results showed that the content of lipids from in the farmed salmon byproducts the content of lipids was about 45–55% higher than in byproducts of wild salmon, however the EPA + DHA content was 10–33% lower.
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- Publication version
- Accepted or Published Version
- DOI:
- Digital Object Identifier (open in new tab) 10.1002/ejlt.201500269
- License
- Copyright (2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim)
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- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
no. 118,
edition 11,
pages 1759 - 1767,
ISSN: 1438-7697 - Language:
- English
- Publication year:
- 2016
- Bibliographic description:
- Głowacz-Różyńska A., Tynek M., Malinowska-Pańczyk E., Martysiak-Żurowska D., Pawłowicz R., Kołodziejska I.: Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts// EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. -Vol. 118, iss. 11 (2016), s.1759-1767
- DOI:
- Digital Object Identifier (open in new tab) 10.1002/ejlt.201500269
- Verified by:
- Gdańsk University of Technology
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