Prospects of salmon liver processing for receiving of biologically active compounds
Amino acid composition, fatty acid composition, and antioxidant activity is investigated for fresh and dried liver of pink salmon, its water-soluble preparation and the chitosan-lipid complex that is a by-product of this preparation producing. The preparation form salmon liver is compared with the commercial substance Hepatosan. The water-soluble preparation from fresh liver has high antioxidant activity that decreases after long-term storage of frozen liver. Total amount of protein amino acids in the fresh dehydrated liver and products of it is higher than in dried liver and its products and is similar to their amount in Hepatosan; besides, the amino acids from fresh liver have antioxidant activity. Amount of free ninhydrin-positive compounds increases in 7 times in the process of extraction and sublimation of fresh materials. The water-soluble preparation has high content of p-Ser, Asp, Glu, Ala, Val, Ile, Leu, Phe, Trp, as well as such important for human physiology substances as Tau, Ans, and Car. Concentration of mono- and polynonsaturated fatty acids increased in the process of chitosan-lipid complexes formation; chitosan binds up to 60% of saturated fatty acids. Features of protein amino acids composition, composition of free nynhydrin-positive substances, high antioxidant activity of water-soluble preparation allow to recommend this preparation as BASF. The chitosan-lipid complexes may be used as hepatoprotectors because of high amount of nonsaturated fatty acids.