Investigation of amino acid and lipid composition of caviar secondary raw materials of freshwater fish

During the industrial processing of fish raw materials, problems arise with the disposal of waste, such as caviar from small fish species (carp, silver carp, catfish, catfish). Caviar secondary raw materials are chemically comparable to the main semi-finished fish product. The isolation of biologically active compounds from secondary materials is promising. The study of the component composition of phospholipid and protein complexes of raw materials will make it possible to substantiate the biological effectiveness of final food additives. For the organization of rational industrial processing of fish secondary raw materials, information on its amino acid composition and complex of lipid acids is necessary. The purpose of this study was the experimental determination of the amino acid composition of the protein fraction, as well as the proportion of fatty acids and phospholipid fractions in the secondary caviar raw materials of freshwater fish. The eggs of silver carp, carp, catfish, and catfish, corresponding to the morphological parameters of the IV stage of maturity, were studied. Analysis of the data on the amino acid composition of the raw material showed that the amount of essential amino acids in it exceeds that in an ideal protein by 20–25%, taking into account the type of fish. The main predominant components are threonine and leucine. Palmitic acid predominates among the polyunsaturated fatty acids in the studied caviar raw materials. Among the main unsaturated fatty acids in the objects of study, linoleic acid was isolated. The ratio of phospholipid fractions for the studied caviar samples was revealed. The prevalence of phosphatidylcholine is determined by its mass concentration in the range from 80% to 90%, taking into account the type of fish. The high proportions of the phospholipid complex in the composition of caviar secondary raw materials determine the high emulsifying characteristics of the objects of study. The use of recycled secondary raw materials for the production of fractionated lecithin is proposed.

1. Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I., Nutrient analysis of underutilized fish species for the production of protein food, Foods and Raw materials, 2017, Vol. 5, No. 2, pp. 15–23, DOI: 10.21603/2308-4057-2017-2-15-23.

2. Lisichenok O.V., Korshunova V.V., Vorozhejkina N.G., Tarabanova E.V., Vestnik NGAU (Novosibirskij gosudarstvenny`j agrarny`j universitet), 2014, No. 4 (33), pp. 100–104. (In Russ.)

3. Makarenko A., Mushtruk M., Rudyk-Leuska N. et al., The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry, Potravinarstvo Slovak Journal of Food Sciences, 2021, Vol. 15, pp. 181–191, DOI: 10.5219/1537.

4. Poleshhuk D.V., Podlenny`j L.Yu., Maksimova S.N., Volkov V.V., Kalinina N.S., Vestnik KrasGAU, 2023, No. 3 (192), pp. 167–173. (In Russ.)

5. Phadke G.G., Rathod N.B., Ozogul F. et al., Exploiting of Secondary Raw Materials from Fish Processing Industry as a Source of Bioactive Peptide-Rich Protein Hydrolysates, Marine Drugs, 2021, Vol. 19 (9), pp. 480, DOI: 10.3390/md19090480.

6. Farag M.A., Abib B., Tawfik S., Shafik N., Khattab A.R., Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives, Trends in Food Science & Technology, 2021, Vol. 110, pp. 405–417, DOI: 10.1016/j.tifs.2021.02.015.

7. Henriques A., Vázquez J.A., Valcarcel J., Mendes R., Bandarra N.M., Pires C., Characterization of Protein Hydrolysates from Fish Discards and By-Products from the North-West Spain Fishing Fleet as Potential Sources of Bioactive Peptides, Marine Drugs, 2021, Vol. 19 (9), pp. 338, DOI: 10.3390/md19060338.

8. Maxutova O.N., Glady`shev M.I., Rossijskij fiziologicheskij zhurnal im. I.M. Sechenova, 2020, Vol. 106, No. 5, S. 601–621. (In Russ.)

9. Mol S., Turan S., Comparison of proximate, fatty acid and amino acid compositions of various types of fish roes, International Journal of Food Properties, 2008, Vol. 11, No. 3, pp. 669–677.

10. Ayşe Gürel Inanlı, Özlem Emir Çoban, Ökkeş Yılmaz, Emine Özpolat, Nermin Karaton Kuzgun Determination of Lipid Peroxidation and Fatty Acid Compositions in the Caviars of Rainbow Trout and Carp, Journal of Aquatic Food Product Technology, 2018, pp. 1–8, DOI: 10.1080/10498850.2018.1499688.

11. Ramazanov A.Sh., Balaeva Sh.A., Rudakov O.B. Selemenev V.F., Sorbcionny`e i xromatograficheskie processy`, 2021, Vol. 21, No. 5, pp. 697–707. (In Russ.)

12. Treblin M., Oesen T., Class L.-C. et al., Two-dimensional high-performance thin-layer chromatography for the characterization of milk peptide properties and a prediction of the retention behavior – a proof-of-principle study, Journal of Chromatography A, 2021, Vol. 1653, pp. 462442, DOI: 10.1016/j.chroma.2021.462442.

13. Polikarpova V.E`., Aleksanyan I.Yu., Arabova Z.M., Nugmanov A.X.-X., E`l`murzaev A.A., Industriya pitaniya, 2022, Vol. 7, No. 4, pp. 25–35. (In Russ.)

14. Ximicheskij sostav rossijskix pishhevy`x produktov: Spravochnik (The chemical composition of Russian food products: A reference guide), Pod red. I.M. Skurixina, V.A. Tutel`yana, M: DeLi print, 2002, 236 р. (In Russ.)

15. Yesiltas B., García-Moreno P.J., Sørensen A.-D. M., Akoh C.C., Jacobsen C., Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers, Food Chemistry, 2019, Vol. 276, pp. 110-118. DOI 10.1016/j.foodchem.2018.09.172.