F. Temelli et al., EFFECT OF SUPERCRITICAL CO2, EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (SCOMBER-SCOMBRUS) PROTEINS, Journal of muscle foods, 9(2), 1998, pp. 57-73
Protein residue of Atlantic mackerel, an underutilized fish species, w
ar investigated following extraction of oil with supercritical CO2. Sp
ring mackerel was extracted at 35-55C and 34.5-62.1 MPa for 5 h wherea
s extraction time of 1-6 h was applied to fall mackerel at 35C/34.5 MP
a. Water binding potential of fall mackerel proteins increased with ex
traction time as oil was removed and that for spring mackerel reached
a maximum of 2.2 g H2O/g protein at 55C and 62.1 MPa. Sarcoplasmic pro
teins (SAR) became less soluble with increasing extraction temperature
and pressure. This change occurred during the first hour of extractio
n of fall mackerel. Analysis of the SAR by capillary electrophoresis s
howed that proteins with a molecular weight of 50-100 kDa decreased, w
hile MW > 100 kDa proteins increased with extraction pressure and time
for spring and fall mackerel respectively, suggesting aggregation of
proteins. Supercritical CO2 extraction of lipids from fish muscle show
s potential for development of high quality functional proteins.