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http://dx.doi.org/10.5657/KFAS.2012.0201

Characterization of Concentrated Proteins Recovered from Anchovy Engraulis japonicus using Supercritical Carbon Dioxide  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.45, no.3, 2012 , pp. 201-206 More about this Journal
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
Anchovy protein; Supercritical carbon dioxide; Protein stability; Sensory characteristics;
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