Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads
The sustainable utilization of co-products derived from the salmon processing industry is crucial for enhancing the viability and decreasing the environmental footprint of both capture and aquaculture operations. Salmon (<i>Salmo salar</i>) is one of the most consumed fish worldwide and...
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2024-11-01
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| author | João Pedro Monteiro Tiago Sousa Tânia Melo Carla Pires António Marques Maria Leonor Nunes Ricardo Calado M. Rosário Domingues |
| author_facet | João Pedro Monteiro Tiago Sousa Tânia Melo Carla Pires António Marques Maria Leonor Nunes Ricardo Calado M. Rosário Domingues |
| author_sort | João Pedro Monteiro |
| collection | DOAJ |
| description | The sustainable utilization of co-products derived from the salmon processing industry is crucial for enhancing the viability and decreasing the environmental footprint of both capture and aquaculture operations. Salmon (<i>Salmo salar</i>) is one of the most consumed fish worldwide and a major species produced in aquaculture. As such, significant quantities of salmon co-products are produced in pre-commercialization processing/steaking procedures. The present study characterized a specific co-product derived from the processing of salmon: minced salmon heads. More specifically, this work aimed to reveal the nutritional profile of this co-product, with a special focus on its lipid content, including thoroughly profiling fatty acids and fully appraising the composition in complex lipids (polar lipids and triglycerides) for the first time. The antioxidant potential of lipid extracts from this salmon co-product was also studied in order to bioprospect lipid functional properties and possibly unveil new pathways for added-value applications. Our analysis indicated that these minced salmon heads are exceptionally rich in lipids. Oleic acid is the most prevalent fatty acid in this co-product, followed by palmitic acid, stearic acid, and linoleic acid. Moreover, relevant lipid indexes inferred from the fatty acid composition of this co-product revealed good nutritional traits. Lipidome analysis revealed that triglycerides were clearly the predominant lipid class present in this co-product while phospholipids, as well as ceramides, were also present, although in minimal quantities. The bioprospecting of antioxidant activity in the lipid extracts of the minced salmon heads revealed limited results. Given the high concentration of triglycerides, minced salmon heads can constitute a valuable resource for industrial applications from the production of fish oil to biodiesel (as triglycerides can be easily converted into fatty acid methyl esters), as well as possible ingredients for cosmetics, capitalizing on their alluring emollient properties. Overall, the valorization of minced salmon heads, major co-products derived from the processing of one of the most intensively farmed fish in the world, not only offers economic benefits but also contributes to the sustainability of the salmon processing industry by reducing waste and promoting a more efficient use of marine bioresources. |
| format | Article |
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| institution | Kabale University |
| issn | 1660-3397 |
| language | English |
| publishDate | 2024-11-01 |
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| series | Marine Drugs |
| spelling | doaj-art-b2c5be0772be4a75a75ee334abcc6e3f2024-11-26T18:11:25ZengMDPI AGMarine Drugs1660-33972024-11-01221151810.3390/md22110518Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) HeadsJoão Pedro Monteiro0Tiago Sousa1Tânia Melo2Carla Pires3António Marques4Maria Leonor Nunes5Ricardo Calado6M. Rosário Domingues7Centro de Espetrometria de Massa & LAQV-REQUIMTE & Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalCentro de Espetrometria de Massa & LAQV-REQUIMTE & Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalCentro de Espetrometria de Massa & LAQV-REQUIMTE & Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalDivision of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, PortugalDivision of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, PortugalECOMARE & CESAM & Departamento de Biologia, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalCentro de Espetrometria de Massa & LAQV-REQUIMTE & Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, PortugalThe sustainable utilization of co-products derived from the salmon processing industry is crucial for enhancing the viability and decreasing the environmental footprint of both capture and aquaculture operations. Salmon (<i>Salmo salar</i>) is one of the most consumed fish worldwide and a major species produced in aquaculture. As such, significant quantities of salmon co-products are produced in pre-commercialization processing/steaking procedures. The present study characterized a specific co-product derived from the processing of salmon: minced salmon heads. More specifically, this work aimed to reveal the nutritional profile of this co-product, with a special focus on its lipid content, including thoroughly profiling fatty acids and fully appraising the composition in complex lipids (polar lipids and triglycerides) for the first time. The antioxidant potential of lipid extracts from this salmon co-product was also studied in order to bioprospect lipid functional properties and possibly unveil new pathways for added-value applications. Our analysis indicated that these minced salmon heads are exceptionally rich in lipids. Oleic acid is the most prevalent fatty acid in this co-product, followed by palmitic acid, stearic acid, and linoleic acid. Moreover, relevant lipid indexes inferred from the fatty acid composition of this co-product revealed good nutritional traits. Lipidome analysis revealed that triglycerides were clearly the predominant lipid class present in this co-product while phospholipids, as well as ceramides, were also present, although in minimal quantities. The bioprospecting of antioxidant activity in the lipid extracts of the minced salmon heads revealed limited results. Given the high concentration of triglycerides, minced salmon heads can constitute a valuable resource for industrial applications from the production of fish oil to biodiesel (as triglycerides can be easily converted into fatty acid methyl esters), as well as possible ingredients for cosmetics, capitalizing on their alluring emollient properties. Overall, the valorization of minced salmon heads, major co-products derived from the processing of one of the most intensively farmed fish in the world, not only offers economic benefits but also contributes to the sustainability of the salmon processing industry by reducing waste and promoting a more efficient use of marine bioresources.https://www.mdpi.com/1660-3397/22/11/518aquacultureomega-3 fatty acidsfish co-productslipidomicsnutritional qualitysalmon |
| spellingShingle | João Pedro Monteiro Tiago Sousa Tânia Melo Carla Pires António Marques Maria Leonor Nunes Ricardo Calado M. Rosário Domingues Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads Marine Drugs aquaculture omega-3 fatty acids fish co-products lipidomics nutritional quality salmon |
| title | Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads |
| title_full | Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads |
| title_fullStr | Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads |
| title_full_unstemmed | Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads |
| title_short | Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (<i>Salmo salar</i>) Heads |
| title_sort | unveiling the lipid features and valorization potential of atlantic salmon i salmo salar i heads |
| topic | aquaculture omega-3 fatty acids fish co-products lipidomics nutritional quality salmon |
| url | https://www.mdpi.com/1660-3397/22/11/518 |
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