Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts - Publikacja - MOST Wiedzy

Wyszukiwarka

Comparison of oil yield and quality obtained by different extraction procedures from salmon (Salmo salar) processing byproducts

Abstrakt

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.

Cytowania

  • 3 3

    CrossRef

  • 0

    Web of Science

  • 3 3

    Scopus

Cytuj jako

Pełna treść

pełna treść publikacji nie jest dostępna w portalu

Słowa kluczowe

Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY nr 118, wydanie 11, strony 1759 - 1767,
ISSN: 1438-7697
Język:
angielski
Rok wydania:
2016
Opis bibliograficzny:
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:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1002/ejlt.201500269
Weryfikacja:
Politechnika Gdańska

wyświetlono 132 razy

Publikacje, które mogą cię zainteresować

Meta Tagi