Enzymatic extraction of oil from Atlantic mackerel waste and its use in functional nutrition

The oil content in the waste of Atlantic mackerel (Scomber scombrus) was investigated, it found that highest is characteristic heads. total mass (heads, ridges, and internal organs) contains 18.7% oil, therefore, can be a raw material for its production. obtained from characterized by an acid value 1.1 mg KOH/g, peroxide 4.1 meq/kg, saponification 179.5 iodine 141.9 g/100 g. Indicators hydrolytic oxidative spoilage do not exceed values regulated edible oil. fatty composition studied gas chromatography, indicates polyunsaturated acids at level 52%, among which omega-3 (eicosatrienoic, eicosapentaenoic, docosahexaenoic, alpha-linolenic), performing important biological functions human body, have been identified. effect hydrolysis duration with enzyme preparation Alcalase 2,5 L dosage on degree extraction crushed investigated. It during 0.5% within 60 minutes, up to 78.5% amount extracted diethyl ether using Soxhlet method fish materials. secondary materials proposed used enrich emulsion sauce made according recipe Provencal mayonnaise. Replacing 15 % sunflower allows you get product functional essential acids: alpha-linolenic, docosahexaenoic. technological scheme production enriched presented.