Enzyme-assisted aqueous extraction of fish oil from Baltic herring (Clupea harengus membras) with special reference to emulsion-formation, extraction efficiency, and composition of crude oil

Ella Aitta,Annelie Damerau,Alexis Marsol-Vall,Mikael Fabritius,Lumi Pajunen,Maaria Kortesniemi,Baoru Yang

Food Chemistry（2023）

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摘要

•Enzyme-assisted aqueous extraction of low-fat Baltic herring caused emulsion-formation.•Enzyme-assisted aqueous extraction results in poor recovery of phospholipids.•Water reduction and ethanol addition reduced emulsion, improving oil recovery.•Enzymes did not cause differences in oxidative stability or composition of the oil.

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关键词

Fish oil, Enzyme-assisted aqueous extraction, Lipid oxidation, Lipid classes, Marine phospholipids, N-3 polyunsaturated fatty acids

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