Obtention process of Omega - 3 and Omega - 6 though the salmon dehydration

© 2018 Institute of Industrial Engineers (IIE). All rights reserved. Currently, the demand of fish omega oils beats the supply, causing an elevation in the price of the product. This article presents an alternative economical method of cold dehydration of the salmon, with the intention of preserving its essential properties such as the index of Omega-3, particularly EPA and DHA. As a primary or raw material, salmon fillets cut transversally in portions that would favour the transfer of heat for a good dehydration were employed. The methodology of a new stabilizing process designed to maintain the nutritious properties of the raw material are presented. Likewise, the drying method consisting of the baking in four periods with a total duration of 72 hours, varying the temperatures in a range of 40° C a 60° is presented. After being crushed, the final product becomes very fine salmon flour. The chromatographic analysis results performed on the fresh and the processed fish allowed to conclude that the product meets with the total benefits of Omega-3. An increase in Omega 3 acid was observed when compared to fresh salmon. The new drying method yields an alternative salmon sub-product of low cost with the advantage of giving the necessary daily recommended amount of essential fatty acid Omega 3.

Obtention process of Omega - 3 and Omega - 6 though the salmon dehydration Academic Article in Scopus