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

Authors : Hünkar Avni DUYAR, Barış BAYRAKLI

Pages : 833-841

Doi:10.15832/ankutbd.1187017

View : 207 | Download : 146

Publication Date : 2023-09-25

Article Type : Research Paper

Abstract :The fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional insert ignore into journalissuearticles values(CFO); and dry freezing oil insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(CFO = 14.22%, DFO = 13.15%);. Docosahexaenoic acid insert ignore into journalissuearticles values(DHA, C22:6n3); was the second most concentrated fatty acid for PUFA in the CFO insert ignore into journalissuearticles values(8.12%); and DFO insert ignore into journalissuearticles values(8.02%); groups, followed by eicosapentaenoic acid insert ignore into journalissuearticles values(EPA, C20:5n3); insert ignore into journalissuearticles values(CFO = 4.39%, DFO = 2.87%);. Similarly, the difference between groups in omega-3 was statistically significant insert ignore into journalissuearticles values(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