The Effect of Enzymatic Hydrolysis of Fish Waste on the Degree of Oil Extraction and its Composition

Angelika Valeryevna anzhelika; Olga Yakovlevna Mezenova; Svetlana Viktorovna Agafonova; Natalia Olegovna Zhila; Natalia Yurievna Romanenko; Natalia Sergeevna Kalinina; Vladimir Vladimirovich Volkov

Angelika Valeryevna anzhelika Kaliningrad State Technical University
Olga Yakovlevna Mezenova Kaliningrad State Technical University
Svetlana Viktorovna Agafonova Kaliningrad State Technical University
Natalia Olegovna Zhila Institute of Biophysics of the Siberian Branch of the Russian Academy of Sciences
Natalia Yurievna Romanenko Kaliningrad State Technical University
Natalia Sergeevna Kalinina Kaliningrad State Technical University
Vladimir Vladimirovich Volkov Kaliningrad State Technical University

Keywords: Enzymatic hydrolysis of fish waste, Alcalase, Fatty acid composition, Hydrolysis modes

Abstract

The aim is to investigate the effect of enzymatic hydrolysis modes of fish waste on the degree of oil extraction from it, the composition of its fatty acids, which are important for the microbial synthesis of biotechnology products. The raw materials used were waste from fish processing plants in the Kaliningrad region: hot-smoked sprat heads, mackerel heads and pike-perch internal organs with an oil content of 12.8-22.4%. Hydrolysis of the raw materials was carried out using the enzyme preparation Alcalase at varying temperature (50–70 ºС), duration (20–60 min.), enzyme dosage (0.025–0.6%). In the experiments, the degree of oil extraction was (% of oil content in raw materials): 60,8–73,6 for sprat; 34,4–53,1 for mackerel; 57,6 - 80,4 for pike-perch. At minimum values of hydrolysis parameters, the lowest oil yield was noted for all types of raw materials. The maximum parameters had different effects on the oil extraction level. No significant differences in the fatty acid composition of the oils obtained using different hydrolysis modes were found. The total content of polyunsaturated fatty acids in all oils samples was high: 25.0–27.1% in sprat; 24.4–27.0% in mackerel; in pike-perch. The maximum content of omega-3 PUFA was found in sprat oil (22.9–23.9%), and long-chain fatty acids in mackerel oil (40.7–48.5%). Taking into account the degree of oil extraction and its fatty acid composition, the following are recommended as rational parameters for fish waste enzymolysis with Alcalase: temperature 50 °C, duration 60 minutes, enzyme dosage 0.3%. Analysis of the composition of fatty acids and published data allowed us to consider the extracted oils as a favorable component for use in the composition of substrates in the microbial synthesis of biotechnology products.