USDA Agricultural Research Service, Subarctic Agricultural Research Unit, PO Box 757200, Fairbanks, AK 99775-7200, USA.
J Food Sci. 2010 Apr;75(3):C241-5. doi: 10.1111/j.1750-3841.2010.01521.x.
Alaska salmon oils are rich in n-3 polyunsaturated fatty acids and are highly valued by the food and pharmaceutical industries. However, the tissue that remains after oil extraction does not have an established market. Discarded pink salmon (Oncorhynchus gorbuscha) tissues were preserved using a combination of smoke-processing and acidification with lactic acid bacteria (LAB). All samples were analyzed for moisture, protein, ash, and lipid contents. Bacterial cell counts, pH, and lactic acid concentrations were recorded as a measure of LAB viability. Neither raw nor smoked salmon were free from spoilage during 60 d of storage. Only fermented samples successfully stabilized below pH 4.7, while retaining lactic acid concentrations over 15 g/L during storage. When smoked, fermented salmon head tissues were dried, the pH of the resulting high-protein "cracker" was significantly lower than when crackers were prepared only from the smoked (but not fermented) salmon material. Both cracker varieties retained valuable polyunsaturated fatty acids. This research suggests that salmon-head tissues discarded after oil extraction represent a good source of protein and high-value fatty acids in a shelf-stable form.
Alaska salmon oils are rich in n-3 polyunsaturated fatty acids and are highly valued by the food and pharmaceutical industries. However, the tissue that remains after oil extraction does not have an established market. Material produced from salmon tissue discarded after oil extraction may represent a valuable resource for preparing high-protein crackers and other fish-based food products. In addition to providing a unique smoke-flavoring, the smoked, fermented fish material may also impart antioxidant factors thereby extending the shelf life of the product.
阿拉斯加三文鱼油富含 n-3 多不饱和脂肪酸，受到食品和制药行业的高度重视。然而，油提取后剩下的组织还没有一个既定的市场。废弃的粉鲑（Oncorhynchus gorbuscha）组织采用烟熏处理和乳酸菌酸化相结合的方法进行保存。所有样品均分析了水分、蛋白质、灰分和脂质含量。记录细菌细胞计数、pH 值和乳酸浓度，以衡量乳酸菌的活力。在 60 天的储存过程中，无论是生三文鱼还是烟熏三文鱼都没有免受变质的影响。只有发酵样品成功地稳定在 pH 值 4.7 以下，同时在储存过程中保持 15 克/升以上的乳酸浓度。烟熏发酵的三文鱼鱼头组织干燥后，所得高蛋白“饼干”的 pH 值明显低于仅用烟熏（但未发酵）三文鱼材料制备的饼干。两种饼干都保留了有价值的多不饱和脂肪酸。这项研究表明，油提取后丢弃的三文鱼鱼头组织代表了一种以稳定形式存在的高蛋白和高价值脂肪酸的良好来源。
阿拉斯加三文鱼油富含 n-3 多不饱和脂肪酸，受到食品和制药行业的高度重视。然而，油提取后剩下的组织还没有一个既定的市场。从油提取后丢弃的三文鱼组织中生产的材料可能是制备高蛋白饼干和其他鱼类食品的有价值资源。烟熏发酵的鱼材料除了提供独特的烟熏味外，还可能赋予抗氧化因子，从而延长产品的保质期。
