Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing
16 Sep 202016/09/20 a las 23:10 hrs.2020-09-16 23:10:16 por 
Alicia Rodríguez Melis
| Descripción | This study was focused on a by-product (i.e., belly muscle) resulting from the commercial processing of rainbow trout (Oncorhynchus mykiss). In it, n-3 long-chain polyunsaturated fatty acid (LCPUFA) concentrates were obtained from the belly oil by optimization of the urea-complexation process variables. Thus, the effect of urea:fatty acids (FA) ratio (0-6, w/w), crystallization temperature (- 30 to 30 degrees C), crystallization time (3.0-48.0 h) and stirring speed (0-1000 rpm) on the eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) contents in concentrates was analyzed by response surface methodology. As a result, high values were obtained for total FA yield recovered, and contents on LCPUFA, EPA and DHA in the non-urea complexing fraction, as well as a great retention of saturated and monounsaturated FA in the urea-crystal adducts. After validation of the model obtained, the combination of process variables levels that maximizes the desirability function (0.91 score) for response variables was 4.21, -15 degrees C, 24 h and 1000 rpm, respectively. In agreement with the great significance and availability of farmed rainbow trout, belly muscle by-product confirmed to be a profitable source of n-3 LCPUFA to be commercialized as an added-value component. repositorio.uchile.cl/handle/2250/151018 |
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| Autor | Pando, ME; Rodriguez, A; Galdames, A; Berrios, MM; Rivera, M; Romero, N; Valenzuela, MA; Ortiz, J; Aubourg, SP |
| Año Publicación | 2018 |
| Editorial | European Food Research Technol 244 (5): 937 - 948 WoS |
| Visibilidad | Todo Internet |
| Última Modificación | 16 Sep 202016/09/20 a las 23:41 hrs.2020-09-16 23:41:16 |
