Experimental Validation of a Rational Method for Isolating Fat From Cavar Production Waste

The purpose of the study is to substantiate a rational method for isolating fat from caviar production waste to obtain a biologically active lipid composition. Objectives: to conduct an experimental substantiation of a rational method for isolating lipids from caviar production waste; to develop an experimental installation for the extraction of the lipid part from the studied secondary fish raw materials. The research material is caviar production waste generated and collected during the punching of chum salmon shells at a fish processing plant located in the Khabarovsk Region. Sampling of raw materials and their preparation for analysis were carried out according to standard methods (GOST 31339-2006, GOST 7631-2008). Protein content was carried out according to GOST 7636-85 “Fish, marine mammals, marine invertebrates and their processed products. Methods of analysis". The mass fraction of lipids was determined using the Bly and Dyer method. Fatty acids were determined on a capillary gas-liquid chromatograph Shimadzu GC-16A (Supelcowax-10). The choice of an extraction method for separating fat from biologically valuable secondary raw materials of caviar production, which is waste after punching Pacific salmon caviar, is justified. The created experimental setup, operating according to the Soxhlet method, made it possible to obtain a lipid fraction from secondary raw materials of salmon using an extraction method using two solvents (polar and non-polar). The quality of the resulting fat was assessed by fatty acid and fractional composition. Analysis of the results obtained showed some differences between the fat of the initial secondary raw materials and the fat obtained using the extraction method in an experimental installation. In the isolated fat, the content of physiologically valuable extremely unsaturated fatty acids and triglycerides is lower than in the original raw material. In general, the quality of the resulting lipid fraction did not change significantly as a result of long-term extraction processing of secondary raw materials. In the future, ways to improve the developed and presented method for separating fat from caviar production waste are proposed.