Production of High Quality Fish Oil by Enzymatic Protein Hydrolysis from Cultured Atlantic Salmon By-Products: Investigation on Effect of Various Extraction Parameters Using Central Composite Rotatable Design
Salmon oil was extracted from cultured Atlantic salmon by-product mix (head, frame and viscera) through enzymatic extraction, with experimental combinations of different enzyme (Sea-B-Zyme L200 enzyme) concentrations (0.09–2.91%) and temperature levels (38–52 °C), generated and analyzed through Central Composite Rotatable design and response surface methodology respectively. The oil content obtained was between 13.09–19.18% of the total weight of the sample, where temperature level was observed as a more significant factor than enzyme concentration and highest oil yield was obtained at enzyme concentration of 2.5% and temperature level 50 °C. Salmon by-product oil predominantly contained mono-unsaturated fatty acids (52.49–54.27%), subsequently poly-unsaturated fatty acids (28.97–30.53%) and saturated fatty acids (14.95–17.91%). The extracted oil was also observed as a potential source of oleic acid, linoleic acid, palmitic acid, palmitoleic acid, stearic acid, vaccenic acid, gondoic acid, α-linoleic acid, DHA, DPA and EPA.
KeywordsAtlantic salmon Salmon by-products Enzymatic extraction Fatty acid analysis Central composite design
Authors would like to thank RDC’s Ignite R&D program for providing the funding and continuous support to the project. Authors are grateful to Ms. Heather Manuel for her insight and her expertise in the project. Authors would also like to thank Ms. Sheila Trenholm (Laboratory Technologist, CASD, Marine Institute), Ms. Julia Pohling (Marine Biotechnologist, CASD, Marine Institute) and Jeanette Wells (Research Assistant, Aquatic Research Cluster, Memorial University of Newfoundland) for their expertise and support while conducting the research for their technical support while conducting the research.
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