Mari Fossland,a, Ingvild Wathne,a, Kine Østnes Hansen,a, Marte Jenssen,b, Terje Vasskog,a, Lars Dalheim,b
a Natural Products and Medicinal Chemistry Research Group, Department of Pharmacy, UiT the Arctic University of
Norway
b Department of Marine Biotechnology, Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima),
Tromsø
Email: mfo065@uit.no
Pink salmon (Oncorhynchus gorbuscha, ‘pukkellaks’) is an invasive species in Norway, with increasing abundance in recent years. In 2017, the number of observed pink salmon in Norwegian waters increased significantly compared to previous years, and the population has continued to grow rapidly since then (1). This project is part of the larger initiative “Newbie”, financed by Nofima, where the main goal is to increase the utilisation of new species in Norwegian waters. This present study focuses on utilizing rest raw materials from pink salmon caught at sea, when the fish is still considered to be of good food quality (1).
Fish rest raw materials are the leftover materials remaining after fileting, including heads, backbones, viscera, skins, and trimmings (2). These materials are rich in valuable nutrients, such as proteins, fats, and vitamins, and can be processed for applications in animal feed or for human consumption (3). In this work, the rest raw materials will be characterized for moisture, ash, protein, and oil content (including fatty acid profiling). Different processing techniques will be tested, such as enzymatic hydrolysis and silaging. The oil fractions after processing will be subjected to several analyses, including fatty acid profiling, oxidation analyses, and lipidomic analyses. For the analyses, lipids from the rest raw materials will be extracted using a modified Folch-method. The extracted lipids and processed lipid products will be classified and characterised using gas-chromatography (GC) with a FID detector and high-performance liquid chromatography (HPLC) coupled with Orbitrap Mass spectrometry.
References
1. Hindar K, Hole LR, Kausrud KL, Malmstrøm M, Rimstad E, Robertson L, et al. Assessment of the risk to Norwegian biodiversity and aquaculture from pink salmon (Oncorhynchus gorbuscha). Scientific Opinion of the Panel on Alien Organisms and Trade in Endangered Species of the Norwegian Scientific Committee for Food and Environment. 2020.
2. Rustad T, Storrø I, Slizyte R. Possibilities for the utilisation of marine by-products. International Journal of Food Science and Technology. 2011;46(10):2001–14.
3. Fao R. F I. The state of world fisheries and aquaculture 2010. State of World Fisheries and Aquaculture. 2010;4(1):40–1.