Title: Using green cold pressing to produce high quality fish oil from industrial salmon waste

Biography:

Prof.Dr. Tarek Fouda  has completed his PhD at the age of 34 years from Zagazeg University, Egypt  and Postdoctoral Studies from Agricultural process Engineering, laboratory, Agricultural Engineering department, faculty of Agricultural  Kyoto university, Japan and Visiting Professor, Dept. of Biological and Environmental Sciences, School of Natural Sciences, University of Stirling, FK9 4LA, Stirling United Kingdom. He is the Head of Agricultural Engineering Department, Faculty Of Agriculture At Tanta University, and last job Vice dean for environment and community affairs , Faculty of Agriculture at Tanta university

He has published more than 90  papers in reputed journals and has been serving as an editorial board member of repute. (Up to 100 words)

Abstract

The  main  objective  of  this  research  was  to  determine  the  amount of oil fish  were extracted from fish west resulted from butchering, cutting and splitting processes before salmon smoking by using cold  pressing `methods.  The  amount  and  the  characteristics  of  extracted  of  oil were  tested at Regional Centre for food and feed the USDA Agricultural Research Center laboratory. The  samples  were  used  from fresh Salmon  waste about 1000g from each of the (head, skin,  viscera,  backbone,  frames  and  cuts  off).  This waste recorded  more than  22%  of  the  total  mass  from  salmon  fish with used modern extract machine. in this experiment  the results  revealed  the  fresh  salmon  waste  have  more  than  16 %  of  oil  fish  per  one  kg  of  salmon  waste.  The oil weight from Salmon waste for (head, skin,  viscera,  backbone,  frames  and  cuts  off). was increased with pressing time increase as well as oil productivity increased.  The  optimum  conditions  at  pressing  time  was  200  min, for all salmon waste components .  Oil  productivity   fluctuated according to waste sources  was  190, 210, 86, 188, 178 and 90 g.oil/1000  g. by head, skin, off  cuts , terming, ,  viscera , and backbone frames,  Salmon  by-products,  oil  productivity  was ranged between 8.60 to 21.00%  at  constant  pressure. High contents of functional EPA (20:5 ω 3) and DHA (22:6 ω 3) for oil fish .