Publications Repository - Gdańsk University of Technology

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.

Authors

• dr inż. Agnieszka Głowacz-Różyńska link open in new tab ,
• dr inż. Maria Tynek link open in new tab ,
• dr hab. inż. Edyta Malinowska-Pańczyk link open in new tab ,
• dr hab. inż. Dorota Martysiak-Żurowska link open in new tab ,
• dr inż. Roman Pawłowicz link open in new tab ,
• prof. dr hab. inż. Ilona Kołodziejska link open in new tab