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.
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