| Autor: |
Kotsoni E; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Daukšas E; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Aas GH; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway., Rustad T; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7034 Trondheim, Norway., Tiwari BK; Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland., Cropotova J; Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway. |
| Abstrakt: |
Utilization of fish rest raw material for fish oil extraction has received interest with the increasing demand for sustainable food sources. Enzymatic hydrolysis is an efficient method for the extraction of value-added compounds, but its effectiveness may be enhanced by high-pressure processing (HPP). However, HPP can induce lipid oxidation, affecting the quality of the oil. This study aimed to evaluate the quality of fish oil obtained after enzymatic hydrolysis of a mixture of rainbow trout ( Oncorhynchus mykiss ) and Atlantic salmon ( Salmo salar ) rest raw material pretreated by HPP. Six pretreatments were tested prior to enzymatic hydrolysis; 200 MPa × 4 min, 200 MPa × 8 min, 400 MPa × 4 min, 400 MPa × 8 min, 600 MPa × 4 min, and 600 MPa × 8 min. The oil samples were analyzed for lipid oxidation parameters, free fatty acid content, fatty acid composition, and color changes over 8 weeks. The results confirmed that HPP may induce lipid oxidation and revealed significant influence of HPP parameters on lipid oxidation, with higher pressures leading to increased oxidation. Fatty acid composition varied among samples, but it was not substantially affected by HPP. |
