Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, 6009 Ålesund, Norway.
Department of Biotechnology and Food Science, Norwegian University of Science and Technology, 7034 Trondheim, Norway.
Mar Drugs. 2024 Jun 5;22(6):261. doi: 10.3390/md22060261.
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 () and Atlantic salmon () 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.
利用鱼类加工剩余原料提取鱼油，以满足对可持续食物资源的需求不断增长。酶解是提取高附加值化合物的有效方法，但高压处理（HPP）可以提高其效率。然而，HPP 会引起脂质氧化，从而影响油的质量。本研究旨在评价经 HPP 预处理的虹鳟（Oncorhynchus mykiss）和大西洋鲑（Salmo salar）加工剩余原料混合物经酶解后获得的鱼油的质量。在酶解之前，对六种预处理方法进行了测试：200 MPa×4 min、200 MPa×8 min、400 MPa×4 min、400 MPa×8 min、600 MPa×4 min 和 600 MPa×8 min。对油样的脂质氧化参数、游离脂肪酸含量、脂肪酸组成和颜色变化进行了 8 周的分析。结果证实 HPP 可能会引起脂质氧化，并表明 HPP 参数对脂质氧化有显著影响，较高的压力会导致氧化加剧。脂肪酸组成在各样本间存在差异，但 HPP 对其影响不大。
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