• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Processing & Technology >Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon
【24h】

Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon

机译：鲑鱼提取油的方法及其对Omega-3含量的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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 oil samples extracted at different temperature and reaction time were within the recommended limits except for the higher peroxide value (5.26 meq/kg) for the oil extracted from head at 90°C using heat and higher free fatty acid content (1.67-6.49%) and acid value (3.32- 17.49) for the oil extracted from the gut samples. The higher peroxide value was due to interaction between iron-containing protein (myoglobin) and lipid membrane which is released during heat treatment and induces oxidation of lipids. The higher free fatty acid content and acid value in the oil extracted from gut was because of the presence of endogenous enzymes in the gut which causes rapid autolysis of gut tissues during processing and oil extraction. The oils extracted using different methods were analyzed for the fatty acid content. The salmon gut, head and frame oil contains saturated fatty acids (19.21-21.93 g/100 g), monounsaturated fatty acids (36.82-40.17 g/100 g) and polyunsaturated fatty acids (38.89-39.83 g/100 g). The total omega 3 and omega 6 fatty acids present in the salmon gut, head and frame was in the range of 23.41-25.73 g/100 g and 10.27-12.03 g/100 g, respectively. The ratio of omega 3/omega 6 fatty acids present in the salmon gut, head and frame was in the range of 1.96-2.50 g/100 g. The ratio of DHA/EPA present in the salmon gut, head and frame was in the range of 0.95-1.07 g/100 g. The oil extracted using enzymatic methods had slightly higher fatty acid content than the heat extracted oil. The preliminary quality analysis of the oil extracted from different salmon parts at different temperatures and reaction times and the presence of higher EPA, DPA and DHA suggested that the oil had good quality standards; it is not oxidized and can be subjected to various nutraceutical applications.
机译：鲑鱼副产物是多不饱和脂肪酸的极好来源，尤其是omega-3和omega-6。比较了从鲑鱼肠，头和骨架中提取的各种油脂的效率，包括酶促（30°C 2小时和40°C 4小时）和热量（90°C 20分钟），以及对鱼油质量的影响。研究了用于营养保健品的食用油。从鲑鱼肠（80.01％），头部（59.92％）和框架（78.58％）样品中，在30°C下用酶处理4小时可获得最高的出油率。评价化学特性，包括过氧化物值，对茴香胺值，TOTOX值，游离脂肪酸含量和酸值，以不同的方法测定鲑鱼油的质量。过氧化物值（0.28-2.65 meq / kg），对茴香胺值（0.16-1.03），TOTOX值（0.71-10.73），游离脂肪酸（0.17-1.06％）和酸值（0.33-2.10 mg / KOH g ）在不同温度和反应时间下提取的所有油样均在建议的限制内，除了在90°C下使用加热和较高的游离脂肪酸含量（1.67-从肠样品中提取的油的酸值（6.49％）和酸值（3.32-17.49）。过氧化值较高是由于含铁蛋白（肌红蛋白）与脂质膜之间的相互作用，该相互作用在热处理过程中释放并诱导脂质氧化。从肠中提取的油中较高的游离脂肪酸含量和酸值是由于肠中存在内源性酶，这导致加工和油提取过程中肠组织快速自溶。分析使用不同方法提取的油中的脂肪酸含量。鲑鱼肠，头和框架油包含饱和脂肪酸（19.21-21.93 g / 100 g），单不饱和脂肪酸（36.82-40.17 g / 100 g）和多不饱和脂肪酸（38.89-39.83 g / 100 g）。鲑鱼肠，头部和框架中的总ω3和ω6脂肪酸分别在23.41-25.73 g / 100 g和10.27-12.03 g / 100 g范围内。鲑鱼肠，头部和骨架中的ω3 /ω6脂肪酸的比例在1.96至2.50 g / 100 g的范围内。鲑鱼肠，头部和骨架中DHA / EPA的比例在0.95-1.07 g / 100 g的范围内。使用酶法提取的油具有比热提取油稍高的脂肪酸含量。从不同鲑鱼部位在不同温度和反应时间下提取的油的初步质量分析以及较高的EPA，DPA和DHA的存在表明该油具有良好的质量标准。它不被氧化，可以进行各种营养保健应用。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号