Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Characterization of Concentrated Proteins Recovered from Anchovy Engraulis japonicus using Supercritical Carbon Dioxide

초임계 이산화탄소를 이용하여 멸치(Engraulis japonicus)로부터 회수된 고농축 단백질의 특성

  • Lee, Seung-Mi (Department of Food Science and Technology, Pukyong National University) ;
  • Yun, Jun-Ho (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Joo-Hee (Department of Food Science and Technology, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
  • Received : 2012.02.17
  • Accepted : 2012.06.08
  • Published : 2012.06.30
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Abstract

Supercritical carbon dioxide ($SCO_2$) extraction was used to recover concentrated proteins and to remove lipids and odor causing compounds from anchovy. Engraulis japonicus $SCO_2$ was used as the solvent for extraction, which was performed in a semi-batch flow reactor. The experimental conditions used were pressure, 15-25 MPa; temperature, $40-60^{\circ}C$ and sample size, 500 ${\mu}m$. The proteins obtained under these conditions performed well in a sensory evaluation; moreover, effective lipids and odor removal was achieved. The stability and characteristics of the proteins recovered with different solvents were also evaluated. The samples were sterilized by processing with $SCO_2$. Escherichia coli was not detected after storage for several days. The sensory characteristics were found to be superior to those of a sample produced by hexane extraction. Thus, the protein concentrate was obtained at $60^{\circ}C$ and 25 MPa was deemed valuable as a foodstuff.

Keywords

References

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