|Oliveira, A - UAF|
Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 2, 2004
Publication Date: April 26, 2005
Citation: Bechtel, P.J., Oliveira, A. 2005. Lipid composition of Alaska Pink Salmon (Oncorhynchus gorbuscha) and Alaska Walleye Pollock (Theragra chalcogramma) byproducts. Journal of Aquatic Food Product Technology Vol. 14(1):73-91. Interpretive Summary: Extracted oils from marine source are used as food and feed ingredients. The lipids from marine fish have a number of unique physical and chemical properties, including high levels of long chain polyunsaturated omega-3 fatty acids. This study determined the fatty acid profile and amounts of lipid classes in the extracted oils of byproducts including: pollock heads, frames, viscera, skins and salmon heads, viscera. Differences were found in the lipid content and composition of both salmon and pollock byproducts. Pink salmon heads had the highest lipid content and viscera the lowest. Composition and lipid content of the individual byproducts is becoming of increased importance, as different byproducts are being segregated and used for different end products.
Technical Abstract: In Alaskan over one million MT per year of fish processing byproducts are produced. The objective of this study was to determine the fatty acid profile and quantitate lipid classes in the extracted oils of byproducts from pollock (heads, frames, viscera, skins) and salmon (heads, viscera). In pollock, viscera had the highest percent lipid and in salmon, heads had the highest lipid content. All fish parts from both salmon and pollock were rich in omega-3 fatty acids, which ranged from 25% to 36% in the extracted oils. Differences in fatty acid content and percent of lipid classes were detected within both salmon and pollock between byproducts.