Lipid Composition of Alaska Pink Salmon (Oncorhynchus gorbuscha) and Alaska Walleye Pollock (Theragra chalcogramma) Byproducts

Author(s)
Publication Journal of Aquatic Food Product Technology, Volume 14, Issue 1
Date 20050426
Categories Alaska Specific, Nutrition, Utilization
Tags pink salmon, pollock, salmon

In Alaska, over one million metric tons (MT) per year of fish processing byproducts are produced. The objective of this study was to determine the fatty acid profile and quantitate lipid classes in the extracted oils of byproducts from pollock (heads, frames, viscera, skins) and salmon (heads, viscera). In pollock, viscera had the highest percent lipid and in salmon, heads had the highest lipid content. All fish parts from both salmon and pollock were rich in omega-3 fatty acids, which ranged from 25% to 36% in the extracted oils. Differences among byproducts in fatty acid content and percent of lipid classes were detected in both salmon and pollock.

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