Lipase-Assisted Concentration of n-3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.)

Authors

  • T. Sun,

    1. Author Sun was with the Dept. of Food Science, Rutgers Univ. when research was completed. Sun is now with the Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376. Authors Pigott and Herwig are with the School of Aquatic and Fishery Science, Box 355020, Univ. of Washington, Seattle WA 98105-5020. Direct inquiries to author Herwig (E-mail: herwig@u.washington.edu).
    Search for more papers by this author
  • G.M. Pigott,

    1. Author Sun was with the Dept. of Food Science, Rutgers Univ. when research was completed. Sun is now with the Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376. Authors Pigott and Herwig are with the School of Aquatic and Fishery Science, Box 355020, Univ. of Washington, Seattle WA 98105-5020. Direct inquiries to author Herwig (E-mail: herwig@u.washington.edu).
    Search for more papers by this author
  • R.P. Herwig

    1. Author Sun was with the Dept. of Food Science, Rutgers Univ. when research was completed. Sun is now with the Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA 99164-6376. Authors Pigott and Herwig are with the School of Aquatic and Fishery Science, Box 355020, Univ. of Washington, Seattle WA 98105-5020. Direct inquiries to author Herwig (E-mail: herwig@u.washington.edu).
    Search for more papers by this author

  • The authors thank John E. Halver and Faye M. Dong for their advice and suggestions. Special thanks go to Amano Pharmaceuticals Inc. Ltd. for donating the microbial lipases and Seafreeze Inc. for donating Atlantic salmon. James Roe and Martin Sailek provided assistance for the fatty acid analyses. We also appreciate the suggestions and comments by the JFS Associate Scientific Editor and the anonymous reviewers. The Egtvedt Food Research Fellowship funded this research through the School of Aquatic and Fishery Sciences, Univ of Washington.

Abstract

ABSTRACT: In fish processing, viscera are generally considered waste products and often discarded. Our research objective was to use Atlantic salmon (Salmo salar L.) viscera as a source of fish oil and to increase its concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by lipase-assisted hydrolysis. Lipids from fillets and viscera had similar fatty acid compositions. After the enzymatic hydrolysis, acylglycerols were isolated from free fatty acids, therefore increasing the concentrations of EPA and DHA in the acylglycerols. Among the 6 commercial lipases investigated, lipases from Pseudomonas cepacia and Candida rugosa were the most effective following incubation of viscera oil at 35 °C for 20 h. Salmon viscera were a good source for fish oil, and the concentration of DHA and EPA was doubled by using microbial lipases.

Ancillary