Journal of Environmental Biology

Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction

Min Kyung Lee, Md. Salim Uddin and Byung Soo Chun^*

Institute of Food Science, Faculty of Food Science and Technology, Pukyong National University,
599-1 Daeyeon-dong, Busan, 608-737, Korea

(Received: March 13, 2007; Revised received: April 14, 2008; Accepted: April 18, 2008)

Abstract: The oil in mackerel viscera was extracted by supercritical carbon dioxide (SCO2) at a semi-batch flow extraction process and the fatty acids composition in the oil was identified. Also the off-flavors removal in mackerel viscera and the storage improvement of the oils were carried out. As results obtained, by increasing pressure and temperature, quantity was increased. The maximum yield of oils obtained from mackerel viscera by SCO2 extraction was 118 mgg-1 (base on dry weight of freeze-dried raw anchovy) at 50oC, 350 bar. And the extracted oil contained high concentration of EPA and DHA. Also it was found that the autoxidation of the oils using SCO2 extraction occurred very slowly compared to the oils by organic solvent extraction. The off-flavors in the powder after SCO2 extraction were significantly removed. Especially, complete removal of the trimethylamine which influences a negative compound to the products showed. Also other significant off-flavors such as aldehydes, sulfur-containing compounds, ketones, acids or alcohols were removed by the extraction.

Key words: Supercritical carbon dioxide, Mackerel viscera, n-3 polyunsaturated fatty acids, Storage behavior, Off-flavor

PDF of full length paper is available with author (bschun@pknu.ac.kr)

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