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Enzymatic extraction of oil from Atlantic mackerel waste and its use in functional nutrition

DOI: 10.17586/1606-4313-2022-21-2-48-55
UDC 665.213.9

Enzymatic extraction of oil from Atlantic mackerel waste and its use in functional nutrition

Dambarovich Leonid V., Agafonova S.V.

For citation: Dambarovich L.V., Agafonova S.V. Enzymatic extraction of oil from Atlantic mackerel waste and its use in functional nutrition. Journal of International Academy of Refrigeration. 2022. No 2. p. 48-55. DOI: 10.17586/1606-4313-2022-21-2-48-55

Abstract
The oil content in the waste of Atlantic mackerel (Scomber scombrus) was investigated, it was found that the highest oil content is characteristic of mackerel heads. The total mass of waste (heads, ridges, and internal organs) contains 18.7% oil, therefore, it can be a raw material for its production.The oil obtained from mackerel waste is characterized by an acid value of 1.1 mg KOH/g, a peroxide value of 4.1 meq/kg, a saponification value of 179.5 mg KOH/g, and an iodine value of 141.9 g/100 g.Indicators of hydrolytic and oxidative spoilage do not exceed the values regulated for edible oil.The fatty acid composition of oil, studied by gas chromatography, indicates the content of polyunsaturated fatty acids at the level of 52%, among which omega-3 polyunsaturated fatty acids (eicosatrienoic, eicosapentaenoic, docosahexaenoic, and alpha-linolenic), performing important biological functions in the human body, have been identified.The effect of hydrolysis duration with the enzyme preparation Alcalase 2,5 L and its dosage on the degree of oil extraction from the crushed waste of Atlantic mackerel was investigated.It was found that during hydrolysis of 0.5% Alcalase within 60 minutes, up to 78.5% of the oil from the amount of oil extracted by extraction with diethyl ether using the Soxhlet method is extracted from fish raw materials. The oil extracted from the secondary raw materials of Atlantic mackerel is proposed to be used to enrich the emulsion sauce made according to the recipe of Provencal mayonnaise.Replacing 15 % of sunflower oil in the sauce with fish oil allows you to get a product that is functional for essential omega-3 fatty acids: alpha-linolenic, eicosapentaenoic, and docosahexaenoic. The technological scheme of production of the enriched product is presented.

Keywords: Atlantic mackerel, fish waste, enzymatic hydrolysis, Alcalase, fish oil, emulsion sauce.

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