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Meidell LS, Slizyte R, Mozuraityte R, Carvajal AK, Rustad T, Standal IB, Kopczyk M, Falch E. Silage for upcycling oil from saithe ( Pollachius virens) viscera - Effect of raw material freshness on the oil quality. Heliyon 2023; 9:e16972. [PMID: 37342572 PMCID: PMC10277516 DOI: 10.1016/j.heliyon.2023.e16972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/24/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
The main objective of this study was to investigate how the freshness of saithe (Pollachius virens) viscera affected the quality, composition and yield of oil obtained by silaging. Minced viscera with and without liver were stored separately for up to 3 days at 4 °C before silaging at pH 3.8 for 6 days at 10 °C. An antioxidant mixture was added to evaluate the effect on the lipid oxidation. Oil was extracted thermally from untreated raw material during storage (day 0-3) and after silaging. For oil obtained after silaging of viscera with liver, the oil yields increased significantly when the raw material was stored for more than one day prior to the treatment. Use of fresh raw material (collected at day 0) led to significantly lower oxidation compared to longer raw material storage. After one day of storage, the oxidation was less dependent on the freshness. Silaging with antioxidants resulted in significantly lower formation of oxidation products compared to acid without antioxidants and the most significant differences were observed after one day of storage. Contents of docosahexaenoic acid (DHA) and total omega-3 fatty acids decreased significantly when the raw material was stored for 1-3 days prior to silaging compared to fresh raw material. Results obtained by high resolution nuclear magnetic resonance (NMR) spectroscopy indicated that oxidation of esterified DHA might explain the DHA decrease. The free fatty acid content was highest when fresh raw material was used and was most likely affected by the formation of cholesteryl esters observed in NMR spectra after longer storage. The study shows that although the oil quality is reduced during silaging, processing shortly after catch and use of antioxidants can optimize the quality resulting in less oxidized oil richer in omega-3 fatty acids.
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Affiliation(s)
- Line Skontorp Meidell
- Norwegian University of Science and Technology (NTNU), Sverres gate 12, 7012, Trondheim, Norway
| | - Rasa Slizyte
- SINTEF Ocean, Brattørkaia 17C, 7010, Trondheim, Norway
| | | | | | - Turid Rustad
- Norwegian University of Science and Technology (NTNU), Sverres gate 12, 7012, Trondheim, Norway
| | | | - Monika Kopczyk
- Scanbio Marine Group, Bjugnveien 242, 7160, Bjugn, Norway
| | - Eva Falch
- Norwegian University of Science and Technology (NTNU), Sverres gate 12, 7012, Trondheim, Norway
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Aitta E, Damerau A, Marsol-Vall A, Fabritius M, Pajunen L, Kortesniemi M, Yang B. Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil. Food Chem 2023; 424:136381. [PMID: 37220683 DOI: 10.1016/j.foodchem.2023.136381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 05/09/2023] [Accepted: 05/12/2023] [Indexed: 05/25/2023]
Abstract
Enzyme-assisted aqueous extraction (EAAE) is a green, and scalable method to produce oil and protein hydrolysates from fish. This study investigated the role of different parameters on emulsion formation, oil recovery, and the composition of crude oil during EAAE of Baltic herring (Clupea harengus membras). Fatty acid compositions, lipid classes, tocopherols, and oxidation status of the EAAE crude oils were studied. Compared to solvent-extracted oil, EAAE resulted in a lower content of phospholipids accompanied by a 57% decrease in docosahexaenoic acid. Changing fish to water ratio from 1:1 to 2:1 (w/w) with ethanol addition led to the greatest reduction (72%) of emulsion, which resulted in an increase in oil recovery by 11%. The addition of ethanol alone, or reduction of enzyme concentration from 0.4% to 0.1% also reduced emulsion-formation significantly. Overall, emulsion reduction resulted in higher content of triacylglycerols and n - 3 polyunsaturated fatty acids in the crude oil extracted.
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Affiliation(s)
- Ella Aitta
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Annelie Damerau
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Alexis Marsol-Vall
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, 50009 Zaragoza, Spain.
| | - Mikael Fabritius
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Lumi Pajunen
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, 20014 Turun Yliopisto, Turku, Finland.
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Remme JF, Tveit GM, Bondø M, Slizyte R, Ólafsdóttir A, Jónsdóttir R, Geirsdóttir M, Carvajal AK. Valorisation of Frozen Cod ( Gadus morhua) Heads, Captured by Trawl and Longline by the Oceanic Fleet, by Enzymatic Hydrolysis. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2060055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Guro Møen Tveit
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Morten Bondø
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
| | - Rasa Slizyte
- Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
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Remme J, Tveit GM, Toldnes B, Slizyte R, Carvajal AK. Production of Protein Hydrolysates from Cod (Gadus morhua) Heads: Lab and Pilot Scale Studies. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2021341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102377] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Slizyte R, Mozuraityte R, Remman T, Rustad T. Two-stage processing of salmon backbones to obtain high-quality oil and proteins. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13830] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rasa Slizyte
- SINTEF Ocean; Postboks 4762 Torgard 7465 Trondheim Norway
| | | | - Tore Remman
- Nutrimar AS; Industrivei 23 7266 Kverva Norway
| | - Turid Rustad
- Norwegian University of Science and Technology; Trondheim Norway
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Šližytė R, Opheim M, Storrø I, Sterten H. Simple Technologies for Converting Rest Raw Materials of Atlantic Salmon (Salmo salar) into High-Quality, Valuable, and Tasty Feed Ingredients. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2016.1247124] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Margareth Opheim
- Felleskjøpet Fôrutvikling AS, Trondheim, Norway
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway
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Šližytė R, Carvajal AK, Mozuraityte R, Aursand M, Storrø I. Nutritionally rich marine proteins from fresh herring by-products for human consumption. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.03.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Batista I, Ramos C, Mendonça R, Nunes ML. Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2009. [DOI: 10.1080/10498850802581823] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Laplante S, Souchet N, Bryl P. Comparison of low-temperature processes for oil and coenzyme Q10 extraction from mackerel and herring. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800133] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Šližyte R, Daukšas E, Falch E, Storrø I, Rustad T. Yield and composition of different fractions obtained after enzymatic hydrolysis of cod (Gadus morhua) by-products. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.06.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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