Technology Investigation of Extracting Fish Oil by Enzymolysising Ocean Wild Fish

Abstract:

Compared with cultured fish, the fish oil of ocean wild fish contains much more Eicosapntemacnioc acid (EPA), Docosahexenoic acid (DHA), fat-soluble vitamin. To improve the utility value of oacean wild fish, small hairtail was used as raw material to investigate the technology of extracting fish oil with enzyme. The variables to affect the efficiency of extraction, extracting and centrifugation were selected as temperature, reaction time and pH value. Optimal technology conditions were determined by the response surface method: The liquid/solid ratio is 6, pH 7.3, enzyme amount of 1000 u/g raw material, agitation speed of 200 r/min, enzymolysis under 45oC for 90 min. The optimum extraction conditions were as follows: 100 mL extractant (every 20 g surimi), pH4.0, extracted under 40oC for 25 min. The optimal centrifuge conditions were: centrifuge speed of 3000 r/min (1865 g), centrifuged for 10 min. The oil extraction efficiency was 79.9%. This study developed the traditional technology of fish oil extraction, and improved the protection of the active components.