|Oliveira, A - FISH IND TECH CEN, UAF|
|Hoffert, J - FISH IND TECH CEN, UAF|
Submitted to: Food Technologists Institute
Publication Type: Proceedings
Publication Acceptance Date: March 15, 2005
Publication Date: April 26, 2005
Citation: Oliveira, A.C., Hoffert, J., Bechtel, P.J. 2005. Lipid composition of alaskan pink salmon (oncorhynchus gorbuscha) by-products. Food Technologists Institute. Vol. 14 Issue 1 Page 73-91 Technical Abstract: The total Alaska seafood harvest is over two million MT per year, which results in over one million MT of fish processing by-products. The major by-products of salmon processing are estimated at 60,000 MT of salmon heads and 30,000 MT of viscera per year. The objective of this study was to characterize the lipid fraction in these by-products. On separate days, three sets of Pink Salmon samples were obtained from commercial processing plants in Alaska during the midseason and included whole fish, headed and gutted salmon, heads, and viscera. Samples were ground and stored at '70oC until extracted with solvent. An Iatroscan MK-6s was used for percent triglycerides, free fatty acids, diglycerides, monoglycerides, sterols and phospholipid in the oils. Fatty acid profile was determined by GC/FID analysis of fatty acid methyl esters. Data was statistically analyzed and differences (p>0.05) reported. Fat content of salmon heads (11.5%) was significantly higher then other fish parts. Viscera contained the lowest lipid levels at 1.81%. Percent phospholipids and sterols averaged about 10% of total lipid. Salmon heads and whole fish had at least 50% of its lipids in the form of triglycerides. However, viscera had only about 10% triglycerides and the highest level of FFA, indicating possible lipase activity during storage. The quantity of 22 fatty acids was determined including long chain polyunsaturated omega-3 fatty acids, which ranged from 28 to 35% of total fatty acids in all samples except viscera. Differences were found in the lipid composition of whole salmon, head and viscera by-products. The lipid composition of the individual by-products is becoming increasingly important as different fish processing by-products are being used for distinct end products.