Effects of Different Extraction Methods on Fatty Acid Composition and Volatile Flavor Components of Crude Fish Oil from Larimichthys polyactis Scraps
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Abstract:
To enhance the value of Larimichthys polyactis scrap utilization, L. polyactis scraps were pre-processed to yield wet (W) and dry (D) samples as test materials. The Soxhlet (S) extraction and enzymatic hydrolysis methods (alkaline protease (1), neutral protease (2), and papain (3)) were used to extract crude fish oil. Evaluations were conducted on physicochemical indices, fatty acid composition, and volatile flavor components. The physicochemical index values of crude fish oil prepared by each of the seven different extraction methods (DS, D1, D2, D3, W1, W2, and W3) all met Level 3 requirements of the Aquatic Products Industry Standard (SC/T 3502-2016). The main fatty acids of the crude fish oils were palmitic acid (C16:0), stearic acid (C18:0), palmitoleic acid (C16:1), and oleic acid (C18:1n9). Among these, the content of EPA and DHA in the D1 treatment group was highest at 25.59%. In total, 99 volatile flavor components, including 16 alcohols, 16 aldehydes, 15 ketones, 3 esters, 8 acids, 16 hydrocarbons, 3 amides, and 22 heterocyclic compounds, were detected in the crude fish oils extracted using the different methods. The flavor of crude fish oil from the DS-treated group was relatively poor compared with that of the enzymatic hydrolysis methods, suggesting that lyophilization improved the flavor to some extent. In conclusion, the crude fish oil produced by combined enzymatic hydrolysis and pretreatment lyophilization was of high quality. These methods yielded elevated polyunsaturated fatty acid content, suggesting high nutritional value of these crude fish oils. These processes also successfully enhanced crude fish oil flavor, serving as a theoretical foundation and point of reference for value added utilization of L polyactis scraps.
