Biotechnology and Bioprocess Engineering:BBE

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Isolation of Off-flavors and Odors from Tuna Fish Oil Using Supercritical Carbon Dioxide

  • Roh, Hyung-Seob (Institute of Food Science, Faculty of Food Science and Biotechnology, pukyong National University) ;
  • Park, Ji-Yeon (Institute of Food Science, Faculty of Food Science and Biotechnology, pukyong National University) ;
  • Park, Sun-Young (School of Pharmacy and Medical Sciences, University of South Australia) ;
  • Chun, Byung-Soo (Institute of Food Science, Faculty of Food Science and Biotechnology, pukyong National University)
  • Published : 2006.12.31
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Abstract

Off-flavors and unfavorable odors in tuna fish oil were successfully removed and identified using supercritical carbon dioxide extraction, while retaining variable compounds, polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Samples of oil were extracted in a 100 mL semi-batch stainless steel vessel under conditions which ranged from 8 to 20 MPa and $20\;to\;60^{\circ}C$ with solvent ($CO_{2}$) flows from 10 g/min. GC-MS was used to identify the main volatile components contributing to the off-flavors and odors which included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane, and octadiene. Analyses of oil extracted at $40^{\circ}C$, 20 MPa showed a 99.8% reduction in dimethyl disulfide. Other significant off-flavors identified were 2-methyl-butene, 3-hydroxy butanal and ethylbenzene.

Keywords

References

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