Investigation of amino acid and lipid composition of caviar secondary raw materials of freshwater fish
Year: 2025
Type: article
Abstract: During the industrial processing of fish raw materials, problems arise with the disposal of waste, such as caviar from small fish species (carp, silver carp, catfish, catfish). Caviar secondary raw materials are chemically comparable to the main semi-finished fish product. The isolation of biologically active compounds from secondary materials is promising. The study of the component composition of phospholipid and protein complexes of raw materials will make it possible to substantiate the biological effectiveness of final food additives. For the organization of rational industrial processing of fish secondary raw materials, information on its amino acid composition and complex of lipid acids is necessary. The purpose of this study was the experimental determination of the amino acid composition of the protein fraction, as well as the proportion of fatty acids and phospholipid fractions in the secondary caviar raw materials of freshwater fish. The eggs of silver carp, carp, catfish, and catfish, corresponding to the morphological parameters of the IV stage of maturity, were studied. Analysis of the data on the amino acid composition of the raw material showed that the amount of essential amino acids in it exceeds that in an ideal protein by 20–25%, taking into account the type of fish. The main predominant components are threonine and leucine. Palmitic acid predominates among the polyunsaturated fatty acids in the studied caviar raw materials. Among the main unsaturated fatty acids in the objects of study, linoleic acid was isolated. The ratio of phospholipid fractions for the studied caviar samples was revealed. The prevalence of phosphatidylcholine is determined by its mass concentration in the range from 80% to 90%, taking into account the type of fish. The high proportions of the phospholipid complex in the composition of caviar secondary raw materials determine the high emulsifying characteristics of the objects of study. The use of recycled secondary raw materials for the production of fractionated lecithin is proposed.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409521416