| Affiliation: | (1) Department of Food Science and Agricultural Chemistry, McGill University (MacDonald Campus), H9X 3V9 Ste Anne de Bellevue, QC, Canada;(2) Centre for Indigenous People's Nutrition and Environment (CINE), McGill University (MacDonald Campus), H9X 3V9 Ste Anne de Bellevue, QC, Canada;(3) Department of Animal Sciences, McGill University (MacDonald Campus), H9X 3V9 Ste Anne de Bellevue, QC, Canada |
| Abstract: | Mackerel processing waste comprising skins, viscera, and muscle tissue was evaluated for concentrating PUFA by urea complexation. Fish oil was extracted using either chloroform/methanol (2∶1, vol/vol) or hexane/isopropanol (3∶2, vol/vol). The yield of oil, as well as iodine, peroxide, and acid values, was determined for fresh fish oil extracts, and oil samples were storel at −70°C in the presence of 100 ppm α-tocopherol. PUFA concentrates were prepared from saponified fish oil. The mean oil yields were 9.18±2.3, 9.2%±2.4, and 38.1±3% for viscera, muscle, and skin, respectively. The mean baseline iodine value was 134±5, which increased to 296±7 after urea complexation. It was possible to concentrate PUFA from mackerel processing waste. The type of tissue used did not affect the amount of PUFA concentrated. Mackerel skin was most desirable because of its high oil content. |
