Abstract Six operational parameters (fish part, antioxidant addition, water addition, enzyme species, enzyme concentration and hydrolysis time) were studied for their effect on yield and quality of enzymatically extracted oil from farmed Atlantic salmon by-products. The highest oil yield of 26.0% (93.6% recovery) was obtained from salmon viscera using 1% Flavourzyme for 2 h without addition of water or the antioxidant. Averagely, salmon viscera produced more oil compared to mixture of salmon heads and frames. However, viscera oil had higher levels of oxidation and hydrolysis, indicating inferior quality. The use of Alcalase resulted in the highest oil quality compared to Flavourzyme and SEBPro, due to less oil oxidation and free fatty acids in the alkaline environment using Alcalase (pH 8). The enzyme concentration studied (0.1 and 1%) didn’t have any significant effect on oil yield or oxidation. At 1% enzyme concentration, the oil extracted from 4 h hydrolysis had higher levels of oxidation but lower level of free fatty acids compared to the oil extracted from 2 h hydrolysis. Addition of water significantly decreased both oil yield and quality. The use of antioxidant (0.15%) didn’t affect oil yield but significantly inhibited oil oxidation.

中文翻译：

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养殖大西洋鲑鱼副产品的酶解：研究提取油产量和质量的操作参数

摘要 研究了六个操作参数（鱼部分、抗氧化剂添加量、水添加量、酶种类、酶浓度和水解时间）对从养殖大西洋鲑鱼副产品中酶法提取油的产量和质量的影响。在不添加水或抗氧化剂的情况下，使用 1% Flavourzyme 2 小时从鲑鱼内脏中获得了 26.0% 的最高油产量（93.6% 回收率）。平均而言，与鲑鱼头和骨架的混合物相比，鲑鱼内脏产生更多的油。然而，内脏油的氧化和水解水平较高，表明质量较差。与 Flavourzyme 和 SEBPro 相比，由于使用 Alcalase (pH 8) 在碱性环境中较少的油氧化和游离脂肪酸，使用 Alcalase 产生了最高的油质量。研究的酶浓度 (0. 1% 和 1%) 对油产量或氧化没有任何显着影响。在 1% 的酶浓度下，与从 2 小时水解提取的油相比，从 4 小时水解提取的油具有更高的氧化水平，但游离脂肪酸的含量更低。添加水显着降低油产量和质量。抗氧化剂（0.15%）的使用不影响出油率，但显着抑制了油的氧化。