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Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide

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Abstract

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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Authors and Affiliations

  1. Institute of Food Science, Faculty of Food Science and Biotechnology, Pukyong National University, Busan, 608-737, Korea

    Ji-Yeon Park, Min-Kyung Lee, Salim Uddin & Byung-Soo Chun

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  1. Ji-Yeon Park
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  2. Min-Kyung Lee
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  4. Byung-Soo Chun
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Correspondence to Byung-Soo Chun.

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Park, JY., Lee, MK., Uddin, S. et al. Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide. Biotechnol Bioproc E 13, 298–303 (2008). https://doi.org/10.1007/s12257-007-0024-x

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  • DOI: https://doi.org/10.1007/s12257-007-0024-x

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