Chemical Characterization of Liver Lipid and Protein from Cold‐Water Fish Species

• Published in: Journal of Food Science
• Main Authors: Bechtel, Peter J., Oliveira, Alexandra C.M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2006
• Subjects: Pacific; Pink salmon; Alaska
• Online Access: http://dx.doi.org/10.1111/j.1750-3841.2006.00076.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2006.00076.x

ABSTRACT: The largest US harvests of marine fish for human consumption are from Alaska waters. Livers from these fish are combined with other fish offal and made into fish meal and oil or discarded. The purpose of this study was to characterize liver lipids and proteins from important commercial species including walleye pollock (WP), pink salmon (PS), Pacific halibut (PH), flat head sole (FS), and spiny head rock fish (RF), and underutilized species including arrow tooth flounder (AF) and big mouth sculpin (BS). Liver lipid content ranged from 50.3% in WP to 3.3% in PS. Protein content ranged from 7.7% in WP to 18.4% in BS. PS livers had the highest content of ω‐3 fatty acids at 336 mg/g of oil and AF had the lowest content at 110 mg/g of oil. There were significant differences in the content of 9 amino acids with methionine and lysine values ranging from 2.66% to 3.43% and 7.19% to 9.45% of the total amino acids, respectively. Protein from the cold water marine fish livers was of high quality and the oils contained substantial quantities of ω‐3 fatty acids. Fish livers had distinct chemical properties and can be used for the development of unique food ingredients.