PDF(Pubmed)
Abstract：
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 (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) 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.
摘要：
随着对可持续食品来源的需求不断增加，用于鱼油提取的鱼息原料的利用受到了人们的关注。酶法水解是一种高效提取高附加值化合物的方法,但其有效性可以通过高压处理（HPP）增强。然而,HPP可以诱导脂质氧化，影响油的质量。这项研究旨在评估经HPP预处理的虹鳟鱼（Oncorhynchusmykiss）和大西洋鲑鱼（Salmosalar）剩余原料的混合物酶水解后获得的鱼油的质量。在酶水解之前测试了六个预处理；200MPa×4分钟，200MPa×8min,400MPa×4min,400MPa×8min,600MPa×4min,600MPa×8min。分析油样的脂质氧化参数，游离脂肪酸含量,脂肪酸组成，颜色变化超过8周。结果证实，HPP可能诱导脂质氧化，并揭示了HPP参数对脂质氧化的显着影响，更高的压力导致氧化增加。脂肪酸组成因样品而异，但没有受到HPP的实质性影响。
