Extraction of fish oil from the skin of Indian mackerel using supercritical fluids
作者： F. Sahena , I.S.M. Zaidul , S. Jinap , M.H.A. Jahurul , A. Khatib
DOI: 10.1016/J.JFOODENG.2010.01.038
关键词:
摘要: The total oil was extracted from the ground skin of Indian mackerel (Rastrelliger kanagurta) using various techniques supercritical fluid extraction (SFE) at 20–35 MPa and 45–75 °C by Soxhlet method for comparison. yield increased with pressure temperature highest yields were 24.7, 53.2, 52.8, 52.3/100 g sample (dry basis) continuous, cosolvent, soaking, swing techniques, respectively, 35 75 °C. 53.6/100 basis). CO2 consumption 581.8, 493.6, 484.9 290.9 soaking largest recoveries PUFA, especially ω-3 family, achieved Thus, are most effective extracting fish skin.
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