EFFECT OF DIFFERENT TIME AND TEMPERATURE ON FATTY ACID COMPOSITION OF TROUT WASTE HYDROLYZED BY ALKALI PROTEASE ENZYME

Abstract

During enzymatic hydrolysis of trout (Onchorhunchus mykiss) by-products four lipid containing fractions were generated: oil, emulsion, fish protein hydrolysates and sludge. The raw material consisted of combinations of viscera, backbone and digestive tract and was hydrolysed with Alcalase enzyme at different time and temperature and determined fatty acid compositions of extracted oil from these waste. As a result of study, highest amount of fatty acids detected in the oil fractions extracted from trout waste by using alkali protease enzyme for all temperature were total mono-unsaturated fatty acids (44,05%-46,46%) followed by total polyunsaturated fatty acids (23,12%-24,41%) and total saturated fatty acids (21.94%- 23.74%). The highest total saturated fatty acids (ƩSFA), total polyunsaturated fatty acids (ƩPUFA), total n6 fatty acids (Ʃn6) of the trout wastes hydrolyzed at 40 C and 50 C were obtained after 4 hours of hydrolysis (p <0.05). The reaction time had significant effects on the fatty acid compositions of extracted oil fraction. It can be recommended that the waste can be an important additive that can meet the fatty acid requirement of human and the cultivated species.

Keywords

• alcalase
• hydrolysate
• fatty acids
• oil
• trout waste

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