By-products resulting from commercial squid (Loligo gahi) processing as a source of valuable lipid constituents: Effect of catching season

Póster.-- 2nd edition of the Conference Lipids in the Ocean, from 5 to 7 of July 2021, online

Marine fish and invertebrate represent a natural resource of valuable constituents for human health. As a result of technological processing, a wide range of body parts have to be removed before the main product reaches the consumer. Among cephalopod species, Patagonian squid (Loligo gahi) is recently attracting an increasing economic attention resulting from its abundant catches in South-American coast. The current study focused on the extraction of valuable and healthy lipid constituents of by-products resulting from the commercialisation of this squid species. For this purpose, fatty acids profile and lipid classes content were determined. Furthermore, by-products resulting from individuals captured in winter, spring, summer and autumn were taken into account to analyse the season effect on by-products lipid composition. As a result, lipid content was included in the 17-22 g/100 g by-products range, autumn showing the highest level. Phospholipids was found the most abundant class (35-47% in total lipids), especially in summer samples. Alpha-tocopherol values were included in the 535-9S0 mg·kg-1 lipids range, winter by-products providing the highest scores. Fatty acid composition showed in all cases highly nutritional values for polyunsaturated fatty acids (50-53% in total fatty acids), eicosapentaenoic acid (15-18%), docosahexaenoic acid (29-31%), and total w3 fatty acids (46-49%), best values being obtained for winter samples. Concerning the w3/w6 ratio, levels were included in the 12-14 range, summer by-products revealing the highest scores. A profitable information has been obtained in order to enhance the economic value of present by-product and reduce evironmental drawbacks resulting from commercialisation of this species

Peer reviewed