Salmon by-product storage and oil extraction

Abstract Oils extracted from wild salmon by-products are excellent sources of long chain omega-3 polyunsaturated fatty acids including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, quality loss is expected if time delays are encountered before oil extraction. The free fatty acid levels (FFA), fatty acid profile and total fat soluble antioxidant activity in extracted oil from aging pink salmon heads and viscera stored at two temperatures (6 and 15 °C) for four days were determined. The FFA values in raw salmon heads and viscera increased with storage time and temperature. A significant difference ( p p

[1]  F. Shahidi,et al.  Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability , 2007 .

[2]  E. Deschner,et al.  Stability of a commercially prepared fish oil (omega-3 fatty acid) laboratory rodent diet. , 1992, Nutrition and cancer.

[3]  L. Were,et al.  Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of Almond skin extracts , 2007 .

[4]  A. Bimbo.  GUIDELINES FOR CHARACTERIZING FOOD-GRADE FISH OIL , 1998 .

[5]  J. Middaugh,et al.  Cardiovascular deaths among Alaskan Natives, 1980-86. , 1990, American journal of public health.

[6]  C. Jacobsen,et al.  Oxidative stability of fish oil enriched drinking yoghurt , 2007 .

[7]  P. Bechtel.  By-products from seafood processing for aquaculture and animal feeds , 2007 .

[8]  B. Simpson,et al.  Spoilage and shelf-life extension of fresh fish and shellfish. , 1996, Critical reviews in food science and nutrition.

[9]  M. Boran,et al.  Changes in the quality of fish oils due to storage temperature and time , 2006 .

[10]  S. Manfredini,et al.  Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods , 2005 .

[11]  I. Johnston,et al.  Muscle and flesh quality traits in wild and farmed Atlantic salmon , 2006 .

[12]  Robert Creeley,et al.  St. Martin's , 1971 .

[13]  J. Luten,et al.  Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts. , 2002, Journal of agricultural and food chemistry.

[14]  S. Manfredini,et al.  The use of photochemiluminescence for the measurement of the integral antioxidant capacity of baobab products , 2007 .

[15]  R. Uauy,et al.  Essentiality of dietary omega 3 fatty acids for premature infants: plasma and red blood cell fatty acid composition. , 1992, Lipids.

[16]  A. J. Koning.  The free fatty acid content of fish oil, part V. The effect of microbial contamination on the increase in free fatty acid content of fish oils during storage at 25°C , 1999 .

[17]  P. Bechtel.  Properties of different fish processing by-products from pollock, cod and salmon , 2003 .

[18]  F. Shahidi,et al.  Omega-3 (n-3) fatty acids in health and disease: Part 1--cardiovascular disease and cancer. , 2004, Journal of medicinal food.

[19]  Jaehwan Lee,et al.  Isoflavone characterization and antioxidant activity of ohio soybeans. , 2004, Journal of agricultural and food chemistry.

[20]  P. Bechtel,et al.  Lipid Composition of Alaska Pink Salmon (Oncorhynchus gorbuscha) and Alaska Walleye Pollock (Theragra chalcogramma) Byproducts , 2005 .

[21]  R. Uauy,et al.  Essentiality of dietary ω3 fatty acids for premature infants: Plasma and red blood cell fatty acid composition , 1992, Lipids.

[22]  M. Bernárdez,et al.  Modified method for the analysis of free fatty acids in fish. , 2005, Journal of agricultural and food chemistry.

[23]  I. Popov,et al.  Photochemiluminescent detection of antiradical activity; IV: testing of lipid-soluble antioxidants. , 1996, Journal of biochemical and biophysical methods.

[24]  W. Newman,et al.  Atherosclerosis in Alaska Natives and non-natives , 1993, The Lancet.