Abstract:

An enzymatic hydrolysis method to extract oil from sturgeon (Acipenser baeri) was used. The technical conditions of extracting fish oil from sturgeon byproducts by enzymatic hydrolysis method and effects of extract methods on oil yield and peroxide value (POV) were studied. Effects of antioxidant on fish oil extraction (TBHQ, VC, and tea-polyphenol) were also studied. The results showed that the best extraction efficiency was obtained at amount of enzyme 0.6%, time 2 hours, temperature 40 ℃, pH7. The higher extraction yield, the lower peroxide value and better quality were obtained by enzymatic method compared with other methods and the highest peroxide value was obtained by cooking method. The antioxidant could decrease the peroxide value significantly and TBHQ has the best antioxidant effects. Very close ratios of unsaturated fatty acids are obtained in viscera, abdomen of sturgeon and muscle of Chalcalburnus chalcoides Aralensis, which are higher than in muscle of fresh water fish.

Key words: sturgeon, fish oil, enzymatic hydrolysis, yield, peroxide value, unsaturated fatty acid