Evaluation of the balance of oils from fish by-products

Abstract

Fish by-products is a promising raw material for fish oil extraction, which is a source of polyunsaturated fatty acids, including omega-3 and omega-6 classes. Gas chromatography method was used to study the fatty acid composition of oils extracted from six types of fish by-products including heads, ridges and internal organs of Atlantic mackerel, Baltic herring, fresh Baltic sprat, heads and ridges of Atlantic salmon and heads of fresh herring and smoked sprat. The highest content of omega-3 polyunsaturated fatty acids was found in mackerel and herring processing by-products – 43.6 and 49.6 %, respectively. The coefficients of oil balance are calculated. The coefficient of rationality of the fatty acid composition, which reflects the degree of compliance of oil with the “ideal” lipid for human nutrition was the highest for sprat oil (0.87 units fraction). Sprat oil is characterized by the most favorable ratio of saturated and polyunsaturated fatty acids, since the coefficient of biological efficiency is as close as possible to 1. The coefficients of rationality of the fatty acid composition of other oils are reduced due to the significant predominance of omega-3 fatty acids. It is promising to use the studied oils to optimize the fatty acid composition of products based on animal fats and vegetable oils, which are characterized by a high content of omega-6 fatty acids.