Prospects of using catfish liver in food technology and biologically active compounds
Year: 2026
Type: article
Abstract: In the context of the rational use of hydrobiont processing resources and the search for new sources of functional ingredients, a comprehensive analysis of the prospects for using the liver of the common catfish (Silurus glanis) as a valuable secondary raw material for the production of food products and biologically active compounds is presented. The relevance of the study is determined by the need for rational use of resources for processing hydrobiotics and the search for new sources of functional ingredients. Based on the generalization of modern scientific data and experimental studies, the chemical composition of catfish liver is characterized in detail, including high concentrations of high-grade proteins (with essential amino acids close to reference values), lipids with a predominance of monounsaturated and polyunsaturated fatty acids, as well as fat-soluble vitamins (A, E) and essential trace elements (potassium phosphorus, iodine, iron, selenium). Special attention is paid to the unique antioxidant activity of the liver, which in its raw form is 5.2 times higher than the activity of the reference antioxidant carnosine. The technological aspects of processing raw materials, including microwave dewatering as a gentle method of concentrating biologically valuable components while preserving their functional properties, are considered. Promising areas of catfish liver use are substantiated: the production of functional foods of a preventive nature, specialized biologically active additives – sources of polyunsaturated fatty acids and natural antioxidants, enriching ingredients for combined food systems, as well as components of feed for aqua culture. The factors requiring control when using this type of product (environmental safety, storage conditions) are noted. It is shown that the involvement of soy liver in the technological cycle of processing corresponds to the principles of waste-free production and allows expanding the range of healthy food products on the Russian Federation market.
Institution: Astrakhan State Technical University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7164900931