Fish muscle, lipid extraction from

Fish sausages, terrines, and puddings elaborated with this treatment are commercialized in the Japanese market (Cheftel, 1995). When codfish meat was treated at 202,404 and 608 MPa during 15 to 30 min, the peroxide value of the oils extracted increased as pressure and time increased. However, when lipids extracted from fishes (sardine) and when defatted muscle is absent, the oxidation is minimum. This suggests that HP catalyzes the oxidation of lipids in fish muscles (Cheah and Ledward, 1995). 

Fish oil is the lipid extracted from the body, muscle, liver, or other organ of hsh. The major producing countries are Japan, Chile, Peru, Denmark, and Norway and the main hsh sources... 

Bulk matrix removal by liquid-solid chromatography has been performed on Florisil, silica, modified silica gel, and modified celite [51,108,115,116,121,126, 128, 132]. Silica gel (activated) [51] and the Florisil column chromatography technique [108,121,126,128] have been used to remove lipids from fish muscle, bird eggs and tissues (muscle, liver, fat), and rat tissues (muscle, liver, blood, skin) and for bulk matrix removal of sediment extracts. Extracts have been elut-... 

The objectives of extracting oil with SC-CO2 from fish muscle are to obtain oil rich in CO-3 fatty acids and a protein residue with minimal denaturation and good functionality. In most of these studies, fish muscle was freeze-dried prior to extraction to improve lipid... 

Hardardottir, I. and Kinsella, J.E. (1988) Extraction of lipid and cholesterol from fish muscle with supercritical fluids, y. Food Sei. 53, 1656-1661. 

Direct injection into the FIA system has also been assayed in the case of TMA and TVB-N determination in liquid samples, for example, fish sauce however, the results were disappointing, and it was apparent that prior extraction in acid would be required, as for the procedure used for muscle (Ruiz-Capillas et al., 2000). The outcome was similar when an attempt was made to analyze TMA and TVB-N by FIA directly in fish exudate (from applying pressure to the fish muscle) to obviate the need for prior extraction and be able to do the analysis directly in the FIGD system (QUALPOISS 2 project) so as to render FIA determination suitable for online or line-to-line use. The reason for this unsatisfactory result was that the exudate also contained other components, such as lipids and proteins, which significantly interfered with the analysis. 

An international inter-laboratory study recently compared quantitative methods used for measuring short chain (C10-C ) PCAs [70]. In this study, the samples to be quantified consisted of a standard solution of a commercially available PCA product containing 70% chlorine by mass (PCA-70), a synthetic PCA mixture consisting of purified products derived from the chlorination of 1,5,9-decatriene (PCA-1) and two fish sample extracts. The fish samples consisted of a cleaned up extract (lipid-free) of muscle tissue from a yellow perch fish, collected at the mouth of the Detroit River at Lake Erie, in 1995. All participating labs were asked to quantify the PCA-1 and PCA-70 mixtures and at least one fish extract against a primary standard solution which contained a known concentration of a second short chain commercial PCA product containing 60 mass % chlorine (PCA-60) and, if desired, by using other commercially available C10-C13 PCA mixtures. 

To extract organically boundmercury from the muscle tissue of fish, Westoo homogenized the fish with water and acidified with concentrated hydrochloric acid (1/5 of the volume of the suspension). Organomercuric compounds were then extracted in one step with benzene using the method described by Gage. Methylmercury could be extracted with difficulty where only a small amount of acid is present (e.g. at pH 1). From an aliquot of the benzene solution, organomercury could be extracted with ammonium or sodium hydroxide solution, saturated with sodium sulphate, for elimination of lipids. The yields were low and variable, but could be improved as described below. 

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