Using Ultrasound and Microwaves as Pretreatment with Pressing Extraction to Improve the Quantity and Quality of Fish Oil from Salmon By-Products

Fouda, Tarek Zaki; Elmaghawry, Hend; Abogabal, Gehad; Atya, Shimaa Salah

doi:10.21608/jsaes.2025.411159.1154

Using Ultrasound and Microwaves as Pretreatment with Pressing Extraction to Improve the Quantity and Quality of Fish Oil from Salmon By-Products

Document Type : Original research paper

Authors

¹ Professor of the Agricultural Engineering department, Faculty of Agriculture at Tanta University

² Assistant Professor of Agricultural Engineering, , Faculty of Agriculture, Zagazig University, Egypt

³ B.Sc. in Agricultural Sciences Tanta University, Fac. of Agriculture

⁴ Agric. Eng. Dept; Faculty of Agriculture, Tanta University

10.21608/jsaes.2025.411159.1154

Abstract

This research aims to reduce fish waste and lower extraction temperatures. Shorter processing times can lead to cost savings and increased efficiency in fish oil production. It also aims to determine the effect of pretreatments, such as ultrasonic extraction (UAE) and microwave extraction (MAE), on oil yield and quality. Ultrasound and Microwave assisted with extraction of fish oil from salmon by-products. Ultrasound promotes cell disruption through acoustic cavitation, and microwave irradiation facilitates rapid Extraction rate and tissue softening. Oil was extracted using a press at varying pressures to assess how mechanical force and pretreatment, such as (UAE) and (MAE) interact to affect extraction efficiency and oil quality. The results showed that all pretreatments significantly improved oil yield compared to untreated samples, with microwave pretreatment at high pressure yielding the highest amount of oil. Using Microwave assisted extraction decreased excreted time and increased oil yield by 18%. Ultrasound treatment affected the TSFA percentage by decreasing it to 12.25% of TFA, whereas microwave treatment had no effect on TSFA content 14.63%. Microwave treatment decreased the amounts of both palmitic and myristic acids to 8.93% and 1.41%, respectively. The results revealed that Omega 3 fatty acids are represented by about 23.30% and increased by ultrasound treatment by about 24%, whereas no effect appears on 63 fatty acids by microwave treatment.

Keywords