Supercritical CO2 extraction of oil and residual proteins from Atlantic mackerel (Scomber scombrus) as affected by moisture content

被引：60

作者：

Dunford, NT ^{[1
]}

Temelli, F ^{[1
]}

LeBlanc, E ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT FOOD & NUTR SCI,EDMONTON,AB T6G 2P5,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 02期

关键词：

SC-CO2; extraction; mackerel; lipids; sarcoplasmic proteins; capillary electrophoresis;

D O I：

10.1111/j.1365-2621.1997.tb03987.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lipid composition of supercritical CO2 (SC-CO2) 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-CO2 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-CO2 extraction. SC-CO2-extracted muscle also had lighter color than original samples. The SC-CO2 extraction showed potential to provide high quality oil and protein meal.

引用

页码：289 / 294

页数：6

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