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.
Lipase-Assisted Concentration of n-3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.)
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 130–136, January 2002
How to Cite
Sun, T., Pigott, G.M. and Herwig, R.P. (2002), Lipase-Assisted Concentration of n-3 Polyunsaturated Fatty Acids from Viscera of Farmed Atlantic Salmon (Salmo salar L.). Journal of Food Science, 67: 130–136. doi: 10.1111/j.1365-2621.2002.tb11372.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20001504 Submitted 9/30/00, Revised 3/23/01, Revised 7/5/01, Accepted 7/ 6/2001, Received 7/6/2001
- eicosapentaenoic acid (EPA);
- docosahexaenoic acid (DHA);
- salmon viscera;
- fish oil
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.