Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide

M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, T. Yoshimura, M. Miyake, H. Ishikawa, Y. Osajima

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Volatiles were removed from fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. The extraction was done at 35°C and CO2/sample flow ratio of 0.14 and 0.29 under pressures of l0 to 30 MPa. After the treatment at a CO2/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 CO2 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.

Original languageEnglish
Pages (from-to)1349-1351
Number of pages3
JournalJournal of Food Science
Volume65
Issue number8
DOIs
Publication statusPublished - Jan 1 2000

Keywords

  • Continuous extraction
  • Deodorization
  • Fish sauce
  • Supercritical carbon dioxide
  • Volatiles

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Shimoda, M., Yamamoto, Y., Cocunubo-Castellanos, J., Yoshimura, T., Miyake, M., Ishikawa, H., & Osajima, Y. (2000). Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. Journal of Food Science, 65(8), 1349-1351. https://doi.org/10.1111/j.1365-2621.2000.tb10610.x