Russian Federation
Russian Federation
Russian Federation
Russian Federation
UDK 665.213 Рыбий жир
Many fish waste remaining during the cutting of fish (heads, entrails, bones) contain an increased amount of fat, which has a high biological value. Obtaining edible fat from them is not always possible due to safety requirements, and the production of feed fishmeal with standard quality indicators is difficult. The increased fat content of raw materials and the technology parameters contribute to the rapid rancidity of fat in flour and the formation of toxic substances. This raw material can be used to obtain fish oil with subsequent recommendations for use, taking into account the indicators of oxidative and hydrolytic spoilage and in accordance with the requirements of the standards. When the content of undesirable products is exceeded, it can be used for technical purposes or in industrial biotechnology, as a substrate for microbial synthesis of biodegradable biopolymers such as polyhydroxyalkanoates. In this paper, a thermal method for separating fat from the heads of mackerel and hot-smoked sprats, as waste products from fish canning enterprises in the Kaliningrad region, was studied. A high fat content in raw materials (respectively 24.9 and 20.3%) and its characteristics were established. The rational parameters of the hydromodulus (1:0.5 and 1:1.0) were determined during thermolysis of crushed sprat and mackerel raw materials, respectively, at a stirrer rotation speed in the thermoreactor of 15 rpm. Rational ranges of temperature and duration of thermal release of fat were determined in experiments using mathematical planning. The optimization parameters were the yield of fat, its acid and peroxide numbers. The maximum yield of fat from fish heads is achieved at a temperature of 73-94°C for 2 hours 15 minutes - 2 hours 45 minutes. However, at the same time, fat has increased values of acid and peroxide numbers. Obtaining high-quality fat with food indicators is recommended at a temperature of 68 - 83 ° C for 43 min. – 1 h 22 minutes.
fat-containing fish waste, lipids, fish oil, thermolysis, acid number, peroxide number
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