Supercritical CO2 Extraction of Oil and Residual Proteins from Atlantic Mackerel (Scomber scombrus) as Affected by Moisture Content

Authors

  • NURHAN TURGUT DUNFORD,

    1. The authors are with the Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. F. Temelli.
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  • FERAL TEMELLI,

    1. The authors are with the Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. F. Temelli.
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  • EILEEN LeBLANC

    1. The authors are with the Dept. of Agricultural, Food & Nutritional Science, Univ. of Alberta, Edmonton, Alberta, Canada T6G 2P5. Address inquiries to Dr. F. Temelli.
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  • Gratitude is expressed to the Natural Science and Engineering Research Council of Canada and Department of Fisheries and Oceans, Science Subvention Grant Program for financial support of this work.

ABSTRACT

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.

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