Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil

The aim of this work focuses on the study for degumming multi specie and ray liver oils obtained by fish industry trough phosphoric acid enzymes process. used as agents were Lecitase Ultra® phospholipase A1 LysoMax® Oil acyltransferase. effect phosphorous content, acidity, peroxide value, anisidine index, color density evaluated. Then, neutralization with NaOH was carried out to eliminate free fatty acids (FFA); followed washing, drying bleaching remove soaps other trace elements in order evaluate complete refining After that parameter evaluated again profile analyzed gas chromatography. contents eicosapentaenoic (EPA) docosahexaenoic (DHA) outstanding all samples, being around 8% 23% species oil 11% 45% oil. All processes improved physical-chemical characteristics oils, highlighting treatments using respect phosphorus appearance. This suggests enzyme process could be a valid alternative improve physicochemical crude oil, without change nutritional profile.