A supercritical fluid extraction method was developed for the assessment of the fat content in fish products. Various fish species (bass, salmon, eel, cod, tuna) having a fat content ranging from 0.2 to 25%, were utilized in the study as fresh or commercially frozen products. The fat recovery efficiency of Soxhlet, Bligh and Dyer and supercritical CO2 extraction methods was compared and the optimized working parameters with supercritical CO2 were 35 MPa, 60 °C, and use of EtOH (5% mol/mol) as modifier.

Development of a supercritical fluid extraction method for determination of total fat content in fish products.

Favati, Fabio;
2003-01-01

Abstract

A supercritical fluid extraction method was developed for the assessment of the fat content in fish products. Various fish species (bass, salmon, eel, cod, tuna) having a fat content ranging from 0.2 to 25%, were utilized in the study as fresh or commercially frozen products. The fat recovery efficiency of Soxhlet, Bligh and Dyer and supercritical CO2 extraction methods was compared and the optimized working parameters with supercritical CO2 were 35 MPa, 60 °C, and use of EtOH (5% mol/mol) as modifier.
2003
2905267372
Supercritical fluid extraction
Fish
Total fat content
File in questo prodotto:
File Dimensione Formato  
2003_Fish_Versailles Symposium.pdf

solo utenti autorizzati

Descrizione: Articolo principale
Tipologia: Documento in Post-print
Licenza: Accesso ristretto
Dimensione 75.94 kB
Formato Adobe PDF
75.94 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/554851
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact