A kind of preparation method of salmon offal fish oil

Abstract

The invention discloses a method for preparing salmon visceral fish oil, which includes raw material pretreatment, one-stage enzymatic hydrolysis, and two-stage enzymatic hydrolysis; the first-stage enzymatic hydrolysis is mainly lipase enzymatic hydrolysis, and at the same time, it assists in enhancing the enzymatic hydrolysis process of autolytic enzymes. Calcium chloride is added during the process; the second stage of enzymatic hydrolysis is protease enzymatic hydrolysis. The method of the present invention can significantly shorten the extraction time of fish oil, significantly increase the extraction rate of fish oil, and at the same time, the prepared crude fish oil with viscera has a bright orange-yellow color, basically no fishy smell and no peculiar smell, the quality is significantly improved, and the rancidity degree in the extraction process of fish oil is effectively reduced. The acceptability of visceral fish oil is improved, its application path is expanded, and its processing applicability 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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