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

7 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
Publication statusPublished - 2000
Externally publishedYes

Fingerprint

microbubbles
fish sauce
deodorization
Microbubbles
Carbon Dioxide
Fishes
carbon dioxide
Pressure
Carboxylic Acids
Aldehydes
sampling
trimethylamine
carboxylic acids
aldehydes
odors

Keywords

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

ASJC Scopus subject areas

  • Food Science

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.

Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. / Shimoda, M.; Yamamoto, Y.; Cocunubo-Castellanos, J.; Yoshimura, T.; Miyake, M.; Ishikawa, H.; Osajima, Y.

In: Journal of Food Science, Vol. 65, No. 8, 2000, p. 1349-1351.

Research output: Contribution to journalArticle

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, vol. 65, no. 8, pp. 1349-1351.
Shimoda M, Yamamoto Y, Cocunubo-Castellanos J, Yoshimura T, Miyake M, Ishikawa H et al. Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. Journal of Food Science. 2000;65(8):1349-1351.
Shimoda, M. ; Yamamoto, Y. ; Cocunubo-Castellanos, J. ; Yoshimura, T. ; Miyake, M. ; Ishikawa, H. ; Osajima, Y. / Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. In: Journal of Food Science. 2000 ; Vol. 65, No. 8. pp. 1349-1351.
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