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

doi:10.1111/j.1365-2621.2000.tb10610.x

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 journal › Article › peer-review

13 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 language	English
Pages (from-to)	1349-1351
Number of pages	3
Journal	Journal of Food Science
Volume	65
Issue number	8
DOIs	https://doi.org/10.1111/j.1365-2621.2000.tb10610.x
Publication status	Published - 2000

Keywords

Continuous extraction
Deodorization
Fish sauce
Supercritical carbon dioxide
Volatiles

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2000.tb10610.x

Cite this

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title = "Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide",

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.",

keywords = "Continuous extraction, Deodorization, Fish sauce, Supercritical carbon dioxide, Volatiles",

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

year = "2000",

doi = "10.1111/j.1365-2621.2000.tb10610.x",

language = "English",

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T1 - Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide

AU - Shimoda, M.

AU - Yamamoto, Y.

AU - Cocunubo-Castellanos, J.

AU - Yoshimura, T.

AU - Miyake, M.

AU - Ishikawa, H.

AU - Osajima, Y.

PY - 2000

Y1 - 2000

N2 - 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.

AB - 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.

KW - Continuous extraction

KW - Deodorization

KW - Fish sauce

KW - Supercritical carbon dioxide

KW - Volatiles

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JO - Journal of Food Science

JF - Journal of Food Science

IS - 8

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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