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Title: Chemical and nutritional properties of Pacific Ocean Perch (Sebastes alutus) whole fish and by-products

Author
item Bechtel, Peter
item MOREY, A - UNIVERSITY OF ALASKA
item OLIVEIRA, A - UNIVERSITY OF ALASKA
item Wu, Ted
item PLANTE, S - UNIVERSITY OF ALASKA
item Bower, Cynthia

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/8/2008
Publication Date: 1/25/2010
Citation: Bechtel, P.J., Morey, A., Oliveira, A.C., Wu, T.H., Plante, S., Bower, C.K. 2010. Chemical and nutritional properties of Pacific Ocean Perch (Sebastes alutus) whole fish and by-products. Journal of Food Processing and Preservation. 34(s1):55-72.

Interpretive Summary: There is a growing interest in developing either food or feed ingredient from the large volume of Pacific Ocean Perch (POP) by-products produced in Alaska. Determining the chemical composition of POP by-products is fundamental for developing novel ingredients using these materials. Results indicated that POP heads, frames and viscera by-products had oils that were good sources of EPA and to lesser extent DHA omega-3 fatty acids and the protein from these byproducts was of high quality. Differences were detected in the chemical and physical properties between POP by-products with viscera exhibiting the greatest differences in mineral content, volatile amine content, and other physical properties. There were differences in many of the properties of POP by-products compared to similar by-products from other species. Underutilized POP by-products can be used to create a variety of food and feed ingredients.

Technical Abstract: The objective of this study was to chemically characterize POP and its by-products. Triplicate samples of fresh POP whole fish, heads, frames and viscera were obtained from a commercial processor in Alaska and analyzed. The lipid and protein contents of the POP samples were 7.8% and 17.9% for whole fish, 10.5% and 15.2% for frames, 9.3% and 14.9% for heads and 13.5% and 11.3% for viscera, respectively. Frames, heads and whole fish had ash values of 6.0%, 6.7 % and 4.3%, respectively. From the amino acid profiles the values for lysine ranged from a low of 7.3 for heads to a high of 8.3% of total amino acids for frames. Methionine values ranged from 3.2 to 3.4% for all tissues. Frames and heads had high values for Ca and P while viscera had the highest levels of Fe. Analysis of fatty acids indicated high levels of EPA and DHA with EPA/DHA ratios of approximately 2 for all tissues. Results indicated that the protein fraction of POP by-products was of high quality, and its lipids were high in omega-3 fatty acids.