Preparation method of salmon viscus fish oil

Abstract

The invention discloses a preparation method of salmon viscus fish oil. The preparation method comprises the steps of raw material pretreatment, first-stage enzymolysis and second-stage enzymolysis, wherein the first-stage enzymolysis is mainly lipase enzymolysis, an autolytic enzyme enzymolysis process is assisted and enhanced at the same time, and calcium chloride is added in the process; and the second-stage enzymolysis is protease enzymolysis. The method can significantly shorten fish oil extraction time and obviously improve fish oil extraction rate; meanwhile, the prepared crude viscus fish oil is orange yellow, bright and clear in color, basically free of fishy smell and peculiar smell and remarkably improved in quality; the rancidity degree of the fish oil in the extraction processis effectively reduced; the acceptability of the viscus fish oil is improved; meanwhile, the application way of the viscus fish oil is expanded, and the processing applicability of the viscus fish oil is improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for preparing salmon visceral fish oil. Background technique [0002] As a treasure in water, salmon has high nutritional value and is rich in high-quality protein, vitamin D and n-3 unsaturated fatty acids. Among them, the unsaturated fatty acid content in fish oil reaches more than 60%. Clinical studies have confirmed that n-3 type polyunsaturated Fatty acids have physiological effects such as promoting brain development, reducing the risk of cardiovascular disease, anti-inflammatory and anti-tumor. [0003] The consumption of salmon in my country is increasing day by day, and large-scale farming has been formed in China. Because a large amount of viscera leftovers produced in the process of slaughtering salmon are rich in oil, they can be used as raw materials for the production of high-quality fish oil. Fish intestines and other interna...

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Problems solved by technology

[0003] The consumption of salmon in my country is increasing day by day, and large-scale farming has been formed in China. Because a large amount of viscera leftovers produced in the process of slaughtering salmon are rich in oil, they can be used as raw materials for the production of high-quality fish oil. Fish intestines and other internal organs are naturally much larger than other common fish. After slaughter, a lot of dirty blood will remain in the liver, especially the fish liver contains a lot of oil but its color is dark, which will seriously affect the appearance and color of fish oil. There will also be a large amount of feces and microorganisms in the pipeline. If the oil extraction process is not effectively controlled, the extracted visceral crude fish oil will be turbid, with obvious fishy smell, earthy yellow color, and not clear, which will seriously affect the quality of fish oil and limit its use. Wide range of applications, and also increases the difficulty of subsequent fish oil refining

[0004] At present, the extraction of visceral crude fish oil mainly adopts enzymatic hydrolysis technology. Although the extraction conditions are mild and the active components of fish oil are less damaged, if the relative speed of oil precipitation and oil emulsification is not well controlled, not only will the oil extraction rate be reduced, Also, due to the emulsification of oil, the pigment, fishy smell, and small molecular substances with bad flavor in the visceral tissue will be embedded in the oil, which will affect the quality of fish oil.

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