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Extraction of Lipid and Cholesterol from Fish Muscle with Supercritical Fluids
Author(s) -
HARDARDOTTIR INGIBJORG,
KINSELLA JOHN E.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07808.x
Subject(s) - chemistry , extraction (chemistry) , supercritical carbon dioxide , chromatography , supercritical fluid , solubility , supercritical fluid extraction , ethanol , carbon dioxide , cholesterol , muscle tissue , food science , biochemistry , organic chemistry , biology , anatomy
Supercritical fluid extraction (SFE) was explored as a method for removing lipids and cholesterol from fish muscle. Selected conditions of extraction pressure, time, temperature and sample size were evaluated for effective removal of lipid and cholesterol. Increasing carbon dioxide (CO 2 ) pressure from 2000 to 5000 psig and the temperature from 40° to 50°C had little effect on the extent of lipid removal. Increasing the extraction time from 3 hr to 9 hr increased lipid removal. Ethanol as an entrainer significantly enhanced lipid extraction at all pressures used. Supercritical carbon dioxide (SCO 2 ) and SCO 2 plus ethanol removed 78% and 97% of the lipids and 97% and 99% bf the cholesterol, respectively, from trout muscle. The solubility of the muscle proteins decreased following extraction.