Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: CONVERTING ALASKA FISH BY-PRODUCTS INTO VALUE ADDED INGREDIENTS AND PRODUCTS Title: Antioxidant Activity in Oil Extracts from Pink Salmon (Oncorhynchus gorbuscha) Heads and Viscera

Authors
item Wu, Ted
item BECHTEL, PETER

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: May 20, 2007
Publication Date: N/A

Technical Abstract: There is a plethora of scientific evidence that the consumption of long chain polyunsaturated fatty acids from marine fish oils have beneficial health effects. However, fish oils also contain antioxidants and there is very limited work on the antioxidant activity of marine fish oils. The objective of this research was to evaluate antioxidant activity of oils extracted from pink salmon heads and viscera with varying degrees of freshness stored at two temperatures. Pink salmon heads and viscera were collected from a commercial plant in Kodiak, AK. The heads and viscera were mixed together and aged at two temperatures (6 and 15C) for 4 days. Samples were removed from both treatments on days 0, 1, 2, 3 and 4 and the oil extracted for analysis. The raw samples were analyzed for volatile amines and thiobarbituric acid reactive substances (TBARS), while oil samples were analyzed for lipid soluble antioxidant activity using a photochemiluminescence detection method. Results showed a linear decrease for antioxidant activity of the extracted oils during the 4 days of storage. No significant difference in the regression lines between the two storage temperatures (p <0.05) was observed. The antioxidant activity of the pink salmon oils (n=3) at day 0 and day 4 at 15C was 0.89±0.15 and 0.41±0.12 mmole Torlox equivalence/L of oil, respectively. Analysis of raw samples suggested TBAR value was a better indicator than volatile amine value for antioxidant activity in the extracted oils with a high correlation coefficient (r = 0.88). These data suggest that storage temperatures of 6 or 15C were of less importance than the storage time for reducing the antioxidant activity in the extracted fish oil and TBAR values in the raw material may be used as a predictor for antioxidant activity in the extracted fish oil.

Last Modified: 9/10/2014