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

Abstract

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