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KMID : 1094720080130030298
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Biotechnology and Bioprocess Engineering
2008 Volume.13 No. 3 p.298 ~ p.303
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Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide
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Park Ji-Yeon
Lee Min-Kyung
Uddin Salim
Chun Byung-soo
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Abstract
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Herein, we extracted boiled anchovies with supercritical carbon dioxide (SCO2) at various temperatures (40 to 50°C) and pressures (7.7 to 35 MPa), which successfully removed trimethylamine and dimethyl disulfide, the main odorous compounds that produce off-flavors in fish. We extracted the following fatty acids from boiled anchovies: myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, we observed a higher concentration of polyunsaturated fatty acids (PUFAs), such as EPA and DHA, in SCO2-extracted anchovy oil than in organic solvent-extracted oil.
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KEYWORD
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boiled anchovies, supercritical carbon dioxide, fatty acid, off-flavor
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