Fatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss

Abstract

The fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional (CFO) and dry freezing oil (DFO) techniques were investigated. In the CFO and DFO groups, MUFA+PUFA comprised 74.00% and 72.68% of total fatty acids, respectively. The highest PUFA was linoleic acid (CFO = 14.22%, DFO = 13.15%). Docosahexaenoic acid (DHA, C22:6n3) was the second most concentrated fatty acid for PUFA in the CFO (8.12%) and DFO (8.02%) groups, followed by eicosapentaenoic acid (EPA, C20:5n3) (CFO = 4.39%, DFO = 2.87%). Similarly, the difference between groups in omega-3 was statistically significant (P<0.05) and the CFO ratio was higher in the DFO. The PI, AI, TI, h/H, and UI percentages in the CFO group were 0.99, 0.37, 0.26, 2.98, and 1.73, respectively, while in the DFO group they were 0.80, 0.35, 0.31, 2.83, and 1.61, respectively. It was concluded that the oils obtained from Black Sea salmon by-products were rich in omega-3 fatty acids and had good lipid quality indexes.

Keywords

• by-product
• conventional fish oil
• dry freezing
• fish oil quality
• oncorhynchus mykiss