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Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon Dioxide
Author(s) -
Shimoda M.,
Yamamoto Y.,
CocunuboCastellanos J.,
Yoshimura T.,
Miyake M.,
Ishikawa H.,
Osajima Y.
Publication year - 2000
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.1365-2621.2000.tb10610.x
Subject(s) - trimethylamine , supercritical carbon dioxide , extraction (chemistry) , chemistry , carbon dioxide , chromatography , fish <actinopterygii> , odor , volumetric flow rate , supercritical fluid , supercritical fluid extraction , fishery , organic chemistry , physics , quantum mechanics , biology
Volatiles were removed from fish sauce by continuous‐flow extraction with microbubbles of supercritical carbon dioxide. The extraction was done at 35 °C and CO 2 /sample flow ratio of 0.14 and 0.29 under pressures of 10 to 30 MPa. After the treatment at a CO 2 /sample flow ratio, 0.29 at 10 MPa, remaining percentage ((the concentration in treated sample/that in untreated one) × 100) was 5.2% trimethylamine, 8.0% S‐methyl ethanethioate, 30% dimethyldisulfide, 55 to 61% aliphatic aldehydes, and 25 to 42% carboxylic acids. The increase in CO 2 flow rate improved the extraction efficiency significantly, but no effect of pressure was observed. The odor intensities of treated samples were between 1/4 and 1/8 of the untreated fish sauce.