83A-8 |
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A. C. M. OLIVEIRA, Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries & Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401 and P. J. Bechtel, Subarctic Agricultural Research Unit, USDA-ARS-Pacific West Area, Univ. of Alaska, Fairbanks, 245 O'Neill Bldg., Fairbanks, AK 99775-7220. The Alaska Pacific Cod (Gadus macrocephalus) fishery has yearly catches in excess of 225,000 MT, which generate over 100,000 MT of byproducts that are not fully utilized. These byproducts from human food processing lines can be maintained as separate components and used to make a variety of products. The objective of this project was to determine the lipid composition of different cod byproducts. Three sets of samples were collected on separate days from commercial cod processors in Alaska, and included whole fish, heads, frames, skins, and viscera (roe and milt were removed). Samples were ground and stored at -70oC until lipids were extracted. An Iatroscan MK-6s was used to determine percent triacylglycerides, free fatty acids (FFA), diacylglycerides, monoacylglycerides, sterols and phospholipids in the oils. Fatty acid profiles were determined by GC/FID analysis. Data was statistically analyzed and differences (p>0.05) reported. Fat content of whole fish was 2.2%, and viscera contained the highest lipid levels at 5.9%. Heads, frames and skin had 1.0% or less fat. Phospholipids content was lowest in viscera (2.9%) and highest in frames (23.3%). Sterols ranged from 18.2% for skins to 11.4% for heads. Triacylglycerides were highest in viscera and whole fish ranging from 29.6 to 35.6 %. High levels of FFA in samples indicated possible lipase activity during storage. Over 18 fatty acids were quantified and the long chain omega-3 fatty acid content ranged from 25.8 to 30.2% in all samples. The ratio omega-3/omega-6 fatty acids was lowest in skin (6.7) and ranged from 8.8 to 12 in other tissues. Saturated fatty acids were highest in frames at about 24% and lowest in viscera at 17.7%. Determination of lipid content and composition of cod byproducts is of importance as these byproducts can be used for different end products.
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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