Deepika Dave
Centre for Aquaculture and Seafood Development, Marine Institute of Memorial University of Newfoundland,
St. John’s, Newfoundland
Canada
Research Article
Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon
Author(s): Deepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade MDeepika Dave, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M
Salmon by-products are excellent source of polyunsaturated fatty acids, especially omega-3 and omega-6. The efficiency of different oil extraction techniques from salmon gut, head and frame including enzymatic (30°C for 2 h and 40°C for 4 h) and heat (90°C for 20 min) were compared and the influence on the quality of oil for nutraceutical applications was investigated. The highest oil yield was obtained from the salmon gut (80.01%), head (59.92%) and frame (78.58%) samples treated with enzyme at 30°C for 4 h. The chemical properties including peroxide value, p-anisidine value, TOTOX value, free fatty acid content and acid value were evaluated to determine the salmon oil quality using different methods. The peroxide value (0.28-2.65 meq/kg), p-anisidine value (0.16-1.03), TOTOX value (0.71-10.73), free fatty acid (0.17-1.06%) and acid value (0.33-2.10 mg/KOH g) of all o.. View More»
DOI:
10.4172/2157-7110.1000401