Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts
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...
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crwiley:10.1002/ejlt.201500269 2024-09-15T17:56:35+00:00 Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts Głowacz‐Różyńska, Agnieszka Tynek, Maria Malinowska‐Pańczyk, Edyta Martysiak‐Żurowska, Dorota Pawłowicz, Roman Kołodziejska, Ilona 2016 http://dx.doi.org/10.1002/ejlt.201500269 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201500269 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500269 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201500269 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor European Journal of Lipid Science and Technology volume 118, issue 11, page 1759-1767 ISSN 1438-7697 1438-9312 journal-article 2016 crwiley https://doi.org/10.1002/ejlt.201500269 2024-08-30T04:10:09Z 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. Practical applications : With “cold” extraction heating which is commonly used for oil recovery in the fish industry could be eliminated and thus the cost of the process would be lower and oxidative changes in the oil reduced. Furthermore, this method based on rules of “green chemistry” can be more attractive and alternative procedure of oil isolation from fatty fish byproducts than those using organic solvents. The fatty fish byproducts such as heads, skins, and backbones may be used as a source of valuable oils rich in PUFA. The remaining material after oil isolation can be a source of collagen and gelatin used in the food, pharmaceutical, and cosmetic industries and finally of minerals preparation (in the case of heads and backbones) used for enriching animal feed. The oil was extracted from salmon byproducts: heads, backbones, and skins by using different methods. Conventional extraction of the oil at high temperatures ensures ... Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library European Journal of Lipid Science and Technology 118 11 1759 1767 |
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Open Polar |
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Wiley Online Library |
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crwiley |
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English |
description |
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. Practical applications : With “cold” extraction heating which is commonly used for oil recovery in the fish industry could be eliminated and thus the cost of the process would be lower and oxidative changes in the oil reduced. Furthermore, this method based on rules of “green chemistry” can be more attractive and alternative procedure of oil isolation from fatty fish byproducts than those using organic solvents. The fatty fish byproducts such as heads, skins, and backbones may be used as a source of valuable oils rich in PUFA. The remaining material after oil isolation can be a source of collagen and gelatin used in the food, pharmaceutical, and cosmetic industries and finally of minerals preparation (in the case of heads and backbones) used for enriching animal feed. The oil was extracted from salmon byproducts: heads, backbones, and skins by using different methods. Conventional extraction of the oil at high temperatures ensures ... |
format |
Article in Journal/Newspaper |
author |
Głowacz‐Różyńska, Agnieszka Tynek, Maria Malinowska‐Pańczyk, Edyta Martysiak‐Żurowska, Dorota Pawłowicz, Roman Kołodziejska, Ilona |
spellingShingle |
Głowacz‐Różyńska, Agnieszka Tynek, Maria Malinowska‐Pańczyk, Edyta Martysiak‐Żurowska, Dorota Pawłowicz, Roman Kołodziejska, Ilona Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
author_facet |
Głowacz‐Różyńska, Agnieszka Tynek, Maria Malinowska‐Pańczyk, Edyta Martysiak‐Żurowska, Dorota Pawłowicz, Roman Kołodziejska, Ilona |
author_sort |
Głowacz‐Różyńska, Agnieszka |
title |
Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
title_short |
Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
title_full |
Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
title_fullStr |
Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
title_full_unstemmed |
Comparison of oil yield and quality obtained by different extraction procedures from salmon ( Salmo salar) processing byproducts |
title_sort |
comparison of oil yield and quality obtained by different extraction procedures from salmon ( salmo salar) processing byproducts |
publisher |
Wiley |
publishDate |
2016 |
url |
http://dx.doi.org/10.1002/ejlt.201500269 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201500269 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500269 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201500269 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
European Journal of Lipid Science and Technology volume 118, issue 11, page 1759-1767 ISSN 1438-7697 1438-9312 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/ejlt.201500269 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
118 |
container_issue |
11 |
container_start_page |
1759 |
op_container_end_page |
1767 |
_version_ |
1810432772614914048 |