Extraction and characterization of lecithin from fish processing waste of freshwater fish species
DOI:
https://doi.org/10.5281/zenodo.23302989Keywords:
Fish Lecithin, Fish Processing waste, Sustainability, conservation of fish bioactive substancesAbstract
Post-processing of fish generates a significant amount of waste in markets that can leads to detrimental effects. Effective utilization of processing waste can be helpful in making value-added fish products by minimizing the amount of disposing of products. The fisheries industry may have a great impact on addressing poverty and improving a country's economy. Fish processing produces almost 35-40% of edible fish meat, which can be used to produce different products. The study aimed to extract and characterize lecithin from three species of freshwater carps from the head, Visceral organs, and trimmed flesh using food-grade hexane by solvent extraction. Lecithin is produced from wet gums during oil degumming. Lecithin is the most widely used food emulsifier; because of its broad range of uses in the food and cosmetic industries, demand for it is increasing. The lecithin yields were compared with head lecithin (HL), visceral organ lecithin (VL), and trim flesh lecithin (TL). The heads of Ctenopharyngodon idella had higher lecithin content, while the visceral organs of Catla catla had lower levels.
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