Effect of season and fishing ground on the activity of lipases in byproducts from cod (Gadus morhua)

Sovik, Siri Lise; Rustad, Turid

doi:10.1016/j.lwt.2004.09.013

Cited by 21 publications

(11 citation statements)

References 34 publications

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“…Fish raw materials are highly susceptible towards biochemical deterioration that might lead to reduced nutritional value and negative consumer acceptance due to formation of off-taste. Biochemical processes in marine lipids may be catalysed by a variety of endogenous lipases (Søvik and Rustad, 2005;Lopez-Amaya and Marangoni, 2000). Lipolytic enzymes in fish catalyse cleaving different positions of the phospholipids; the phospholipase A 1 and A 2 produce free fatty acids and lysophospholipids, phospholipases C and D cleave in the polar head groups of phospholipids, and the lysophospholipases catalyse the cleaving of lysophospholipids (Lopez-Amaya and Marangoni, 2000).…”

Section: Introductionmentioning

confidence: 99%

High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads

Falch

Størseth

Aursand

2007

Chemistry and Physics of Lipids

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Section: Introductionmentioning

confidence: 99%

High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads

Falch

Størseth

Aursand

2007

Chemistry and Physics of Lipids

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“…All salmon oils extracted from fresh backbones at different temperatures contained very low amount of FFA: 0.002%–0.107% (Table ) indicating very high‐quality oil. Lipolytic enzymes in fish are not stable at elevated temperatures and it could be expected that temperature above 60 °C will lead to full inactivation of lipolytic enzymes (Sovik & Rustad, ). However, our results show that the amount of FFA increased with increasing separation temperatures (from 20 to 77 °C) with the highest amount measured at around 77 °C (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…This could be due to different quality of raw material (backbones). Prolonged storage even at low temperatures could lead to increased amount of FFA due to the activity of endogenous lipolytic enzymes (Sovik & Rustad, ). These enzymes continue to release FFA during the following hydrolysis with the added commercial enzymes confirming the theory that oil loses quality during hydrolysis.…”

Section: Resultsmentioning

confidence: 99%

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Šližytė

Mozūraitytė

Remman³

et al. 2018

Int J of Food Sci Tech

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Summary Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, the proteins or the oil is considered as secondary products. The proposed concept combines a gentle thermal separation of oil followed by enzymatic hydrolysis of the remaining protein‐rich fraction. The first stage, thermal treatment (40 °C) of fresh salmon backbones, separated up to 85% of the oil from the raw material and gave high‐quality oil (PV = 0.2 ± 0.0 meq kg−1, 0.16 ± 0.05% free fatty acids). Separation of a significant part of the oil gave reduced mass flow into the enzymatic stage, which then requires less enzymes and reduced energy consumption. Among the tested enzymes: Trypsin, Corolase PP and Mixture of Papain and Bromelain gave the highest yield of fish protein hydrolysates (FPH), while use of Protamex and Corolase PP resulted in FPH with the best sensory properties leading to the lowest bitterness.

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“…Commercial or marine-originating proteases and lipases are most used for production in this field and a wide range of edible biomass for the valorization study is listed in Table 2 . They are also an excellent, low-cost source for enzyme production [ 97 ].…”

Section: Food Applicationsmentioning

confidence: 99%

Enzymatic Processes in Marine Biotechnology

Trincone

2017

Marine Drugs

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In previous review articles the attention of the biocatalytically oriented scientific community towards the marine environment as a source of biocatalysts focused on the habitat-related properties of marine enzymes. Updates have already appeared in the literature, including marine examples of oxidoreductases, hydrolases, transferases, isomerases, ligases, and lyases ready for food and pharmaceutical applications. Here a new approach for searching the literature and presenting a more refined analysis is adopted with respect to previous surveys, centering the attention on the enzymatic process rather than on a single novel activity. Fields of applications are easily individuated: (i) the biorefinery value-chain, where the provision of biomass is one of the most important aspects, with aquaculture as the prominent sector; (ii) the food industry, where the interest in the marine domain is similarly developed to deal with the enzymatic procedures adopted in food manipulation; (iii) the selective and easy extraction/modification of structurally complex marine molecules, where enzymatic treatments are a recognized tool to improve efficiency and selectivity; and (iv) marine biomarkers and derived applications (bioremediation) in pollution monitoring are also included in that these studies could be of high significance for the appreciation of marine bioprocesses.

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Effect of season and fishing ground on the activity of lipases in byproducts from cod (Gadus morhua)

Cited by 21 publications

References 34 publications

High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads

High resolution NMR for studying lipid hydrolysis and esterification in cod (Gadus morhua) gonads

Two‐stage processing of salmon backbones to obtain high‐quality oil and proteins

Enzymatic Processes in Marine Biotechnology

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