Production of High Quality Fish Oil by Enzymatic Protein Hydrolysis from Cultured Atlantic Salmon By-Products: Investigation on Effect of Various Extraction Parameters Using Central Composite Rotatable Design

Abstract

Salmon oil was extracted from cultured Atlantic salmon by-product mix (head, frame and viscera) through enzymatic extraction, with experimental combinations of different enzyme (Sea-B-Zyme L200 enzyme) concentrations (0.09–2.91%) and temperature levels (38–52 °C), generated and analyzed through Central Composite Rotatable design and response surface methodology respectively. The oil content obtained was between 13.09–19.18% of the total weight of the sample, where temperature level was observed as a more significant factor than enzyme concentration and highest oil yield was obtained at enzyme concentration of 2.5% and temperature level 50 °C. Salmon by-product oil predominantly contained mono-unsaturated fatty acids (52.49–54.27%), subsequently poly-unsaturated fatty acids (28.97–30.53%) and saturated fatty acids (14.95–17.91%). The extracted oil was also observed as a potential source of oleic acid, linoleic acid, palmitic acid, palmitoleic acid, stearic acid, vaccenic acid, gondoic acid, α-linoleic acid, DHA, DPA and EPA.