Potential and perspectives of using fat from smoked fish waste

Increased volumes of waste from fish cutting containing rapidly perishable fats are currently a problem in many fish processing industries. This raw material is traditionally used for the manufacture of feed fishmeal and industrial fat. However, smoked fish waste is not processed due to the content of smoke components that are toxic to animals. The fatty fraction of fish waste contains valuable fatty acids, including polyunsaturated PUFAs and omega-3 acids, which are necessary for the normalization of many body functions. In the work, the biopotential of fat from smoked fish waste from sprat production was studied, the thermal process of its extraction was optimized, the quality and safety of sprat fat were assessed, and rational directions for use were substantiated. The chemical composition of hot-smoked sprat heads and the fatty acid composition of the extracted fat were studied. Experiments were carried out to optimize the thermal extraction of fat from fish waste using mathematical planning of experiments. Coded and natural mathematical models have been obtained that relate the quantitative yield of fat and its safety indicators with the temperature and duration of thermal exposure. Sprat waste fat in the experiment in terms of hydrolytic and oxidative spoilage (acid and peroxide numbers) did not always meet the requirements of the standard for edible fish oil. The content of polycyclic aromatic hydrocarbons (benz(a)pyrene; benzo(b)fluoranthene; benzo(a)anthracene; chrysene) with carcinogenic properties in sprat fat was studied. The results indicate the criticality of its use for food purposes in the form of raw fat. Microbial biotechnology and its use as a carbon source for the synthesis of unicellular proteins and biodegradable plastics is seen as a rational area for the application of fat from smoked fish waste with a high content of hazardous substances.

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