Fatty Acid Profiles of Fish Oil Derived by Different Techniques from By-products of Cultured Black Sea Salmon, Oncorhynchus mykiss

This paper investigates the fatty acid profiles of fish oil extracted from by-products of cultured Black Sea salmon, Oncorhynchus mykiss, using conventional [conventional fish oil (CFO)] and dry freezing oil [dry freezer oil (DFO)] techniques. In the CFO and DFO groups, monounsaturated fatty acid + polyunsaturated fatty acid (PUFA) comprised 74.00% and 72.68% of the total fatty acids, respectively. The highest PUFA was linoleic acid (CFO=14.22%, DFO=13.15%) with Docosahexaenoic acid (DHA, C22:6n3) being the second most concentrated fatty acid for PUFA in the CFO (8.12%) and DFO (8.02%) groups, followed by eicosapentaenoic acid (EPA, C20:5n3) (CFO=4.39%, DFO=2.87%). Similarly, the difference between groups in omega -3 was statistically significant (p<0.05) and the CFO ratio was higher in the DFO. The PI, AI, TI, h/H, and UI percentages in the CFO group were 0.99, 0.37, 0.26, 2.98, and 1.73%, respectively, while in the DFO group they were 0.80, 0.35, 0.31, 2.83, and 1.61%, respectively. The findings of this study conclude that the oils obtained from Black Sea salmon by-products are rich in omega -3 fatty acids and have good lipid quality indexes.