Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지

Studies on the Extraction of Fish Oils

어류의 추출에 관한 연구

  • LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Sang-Moo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • KIM Chang-Yang (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 이근태 (부산수산대학 식품공학과) ;
  • 김상무 (부산수산대학 식품공학과) ;
  • 김장양 (부산수산대학 식품공학과)
  • Published : 1985.01.01
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Abstract

The extraction rate of lipids from the chopped whole fish was studied with various solvents. Factors which can influence on the extraction rate such as temperature, moisture content, agitation speed and solvent were also examined. In the early stage of extraction, it is considered that the rapid extraction was attributed to cell destruction which occurs in chopping the whole fish and in the later stage, the extraction rate was increased linearly with extraction time. The effect of agitation on the extraction rate had a great influence on the early stage of extraction. In agitation speed of 100, 200, 300 and 500 r.p.m. the slopes of extraction curve were -0.075, -0.075, -0.069 and -0.064, respectively. Extractability between hydrophilic and hydrophobic solvent showed a great difference. It is suggested that extractability difference between acetone and isopropyl alcohol is due to acetone property which can not extract phospholipids in polar lipids. Extractability of lipids was increased with increasing temperature and decreased with increasing moisture content.

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