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Supercritical CO 2 Extraction of Oil and Residual Proteins from Atlantic Mackerel ( Scomber scombrus ) as Affected by Moisture Content
Author(s) -
DUNFORD NURHAN TURGUT,
TEMELLI FERAL,
LeBLANC EILEEN
Publication year - 1997
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.1365-2621.1997.tb03987.x
Subject(s) - chemistry , scomber , sarcoplasm , chromatography , food science , mackerel , extraction (chemistry) , water content , composition (language) , fish meal , biochemistry , fish <actinopterygii> , fishery , biology , endoplasmic reticulum , linguistics , philosophy , geotechnical engineering , engineering
ABSTRACT Lipid composition of supercritical CO 2 (SC‐CO 2 ) extracts, residual oil in muscle and changes in sarcoplasmic proteins after extraction of Atlantic mackerel were characterized. Dehydration of the muscle to 10.2% (w/w) resulted in high oil yield with minimum changes in protein content and composition. Sarcoplasmic protein content of fish muscle following SC‐CO 2 treatment was lower than that of original muscles at all moisture levels (3.8–64%, w/w). Analysis of sarcoplasmic proteins by capillary electrophoresis indicated aggregation of low molecular weight proteins during SC‐CO 2 extraction. SC‐CO 2 ‐extracted muscle also had lighter color than original samples. The SC‐CO 2 extraction showed potential to provide high quality oil and protein meal.