文献类型：期刊文献

英文题名：Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis

作者：Zhang, Yuanchao[2];Sun, Qinxiu[1,2,3];Liu, Shucheng[1,2,3];Wei, Shuai[1,2,3];Xia, Qiuyu[1,2,3];Ji, Hongwu[1,2,3];Deng, Chujin[1,2,3];Hao, Jiming[1,2,3]

机构：[1]Southern Marine Sci & Engn Guangdong Lab, Zhanjiang 524025, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety,K, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, Zhanjiang 524088, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2021

卷号：70

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：SCI-EXPANDED(收录号：WOS:000663745100003)、、EI(收录号：20211610237847)、Scopus(收录号：2-s2.0-85104298598)、WOS

基金：This work was financially supported by the Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW201906) , the National Natural Science Foundation of China (No. 31771997) , and Project of Enhancing School with Innovation of Guangdong Ocean University (GDOU2017052603) ; National Key R&D Program of China (2019YFD0902003) ; Guangdong Innovation and Research Team of Seafood Green Processing Technology (2019KCXTD 011) .

语种：英文

外文关键词：Ultra-high pressure; Enzymatic hydrolysis; Fish oil; Oxidation stability; Fish byproducts

外文摘要：Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this study, fish oil was extracted from yellowfin tuna (Thunnus albacares) heads using enzymatic hydrolysis extraction after single ultrahigh pressure pre-treatment (EHSUP). The processing parameters of extraction were optimized with a two-factor repeated experimental design. The results showed that ultra-high pressure pre-treatment of the tuna heads prior to enzymatic hydrolysis was suitable for extracting fish oil and effectively increased the oil yield. The optimum parameters of ultra-high pressure pre-treatment were 200 MPa for 10 min or 100 MPa for 20 min, and the optimum parameters of enzymatic hydrolysis were 1% papain and 55 degrees C for 60 min. Considering the fatty acid profiles and the oxidation stability, yellowfin tuna oil is a high-quality, docosahexaenoic acid (DHA)-based product with high economic value. Industrial relevance: Ultra-high pressure treatment is a novel food processing technology. In general, the main disadvantage of enzymatic hydrolysis extraction is its lower oil recovery than that of solvent extraction. This study investigated the application of ultra-high pressure on fish byproducts prior to enzymatic hydrolysis oil extraction. The results showed that the oil recovery improved by subjecting the tuna heads to ultra-high pressure pre-treatment prior to enzymatic hydrolysis extraction. These results will provide a technical reference for efficiently extracting high-quality fish oil.