Table 1 An overview of the sample preparation and Sc-CO2 parameters for fish oil and enzyme recovery
From: Sc-CO2 extraction of fish and fish by-products in the production of fish oil and enzyme
Sample | Particle size (µm) | Sample: CO2 mass ratio | Sc-CO2 parameter | Oil yield (%) | Protein yield/ Total protein | Enzyme activity | References | |||
|---|---|---|---|---|---|---|---|---|---|---|
Pressure (MPa) | Temperature (°C) | Extraction time (min) | Flow rate (g/min) | |||||||
Fish/ FBP oil, protein properties and enzyme recovery studies | ||||||||||
Tuna viscera | 250–1000 | - | 10.3–13.8 | 25–40 | 20–120 | 50 | 58–97 | 38–50% | NA | Kang et al.(2005) |
Squid viscera | 710 | 1:3 | 25 | 35–45 | 5–40 | 3 | 28–33 | NM | NM | Park et al. (2006) |
Mackerel viscera | 710 | 1: 3 | 25 | 35–45 | 24 | 3 | 13–16 | NM | Protease, lipase, amylase: 67.3- 84.1% | (Park et al. 2008) |
Squid viscera | 700 | 1:4 | 15–25 | 35–45 | 150 | 22 | 22–30 | NM | Protease, lipase, amylase: 0.062 -0.4 U/ml | Uddin et al. (2009) |
Starfish pyloric caeca | NM | 1:4 | 25 | 40 | 150 | 28 | NM | Phospholipase A2: 3978Â mg/ml | Phospholipase A2: 100 U/mg | Chun et al., (2010) |
Mackerel viscera | NM | 1:4 | 25 | 45 | 150 | 28 | NM | Trypsin: 1390Â mg/ml | Trypsin: 0.8 U/mg | Chun et al. (2011) |
Krill | 700 | 1:2 | 15–25 | 35–45 | 150 | 22 | NM | NM | Protease, lipase, amylase: 0.05–0.45 U/mg | Ali-Nehari et al. (2012) |
Mackerel muscle | NM | 1: 5 | 15–25 | 45 | 120 | 27 | 16–20 | 9.28 mg/ml | Lipase, protease, Trypsin, amylase: 8- 45 U/mg | Asaduzzaman & Chun (2015) |
Gilthead sea bream | NM | - | 25 | 45 | 240 | 167 | NM | 73Â mg/ml | Proteolytic and Trypsin activity: 0.0057 & 0.0116 U/mg | Lamas (2015) |
Fish/FBP oil studies | ||||||||||
Brazilian redspotted shrimp waste (head, tail and shell) | 331 | 1:20 | 30 | 50 | 20 | 5 | 2.21 (without co-solvent) 2.9 (with co-solvent) | 49 | NA | (Sánchez-Camargo et al. 2011) |
Brazilian redspotted shrimp waste (cephalothoraxes, shells and tails) | 331 | 1:20 | 30 | 50 | 100 | 3000 | 39.7- 93.8 (diff. co-solvent %) | NA | NA | (Sánchez-Camargo et al. 2012) |
Catfish viscera | NM | 1:1 | 10—40 | 35—80 | 60–240 | 1—3 | 47.5–67 | NA | NA | (Sarker et al. 2012) |
Carp viscera | NM | 1:5 | 20–40 | 40–60 | 30–180 | 3–6 | 2.6–74.8 | NA | NA | (Lisichkov et al. 2014) |
Mackerel waste (skin (S), muscle tissue (F)), and viscera (V)) | 200–500 | 1:2 | 35 | 60 | 360 | 2 | F,V,S: 20–43 | NA | NA | (Hajeb et al. 2015) |
Tuna waste (head (H), skin (S) and viscera (V)) | 500–1000 | 1: 2 | 40 | 65 | 120 | 3 | H,S,V: T. tonggol: 13.5–35.6 E. affinis: 16.1–28.4 A. thazard: 16.8–29.5 | NA | NA | (Ferdosh et al. 2015) |
Atlantic Salmon by-products ((belly part, trimmed muscle, frame bone and skin) | NM | 1:1 | 25 | 45 | 180 | 27 | 76.21–86.99 | NA | NA | (Haq et al. 2017) |
Carp tissues: viscera (V), fillets (F) and caviar (C) | NM | 1: 5 | 20–40 | 40–60 | 30–180 | 3 | C,F,V: 8–51 | NA | NA | (Kuvendziev et al. 2018) |