Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon Dioxide

Shimoda, Mitsuya; Yamamoto, Yasuhiko; Cocunubo-Castellanos, J.; Yoshimura, Takashi; Miyazaki, Masaki; Ishikawa, Hiroya; Osajima, Yutaka

doi:10.1111/j.1365-2621.2000.tb10610.x

Cited by 14 publications

(4 citation statements)

References 18 publications

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“…The pH 7 +N +D condition brought about a decrease in 3-methylbutanal and 2-methylbutanal of respectively 60 and 85% in comparison with the pH 7 after dissolution condition. Shimoda et al (2000) only reached a removal level of 3-methylbutanal of 45% in fish sauce with an extraction process based on the use of supercritical carbon dioxide [ 36 ] whereas the use of the bacterium Staphylococcus xylosus had no effect on the 2-methylbutanal content of fish sauce [ 15 ]. Similarly to what was mentioned previously for TMA, this seems to indicate the high performance of these new deodorization strategies to be applied to complex matrices.…”

Section: Resultsmentioning

confidence: 99%

Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Todeschini

Perreault

Goulet

et al. 2021

Foods

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Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (p < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (p > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds (p < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (p < 0.05).

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Section: Resultsmentioning

confidence: 99%

Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Todeschini

Perreault

Goulet

et al. 2021

Foods

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“…Focus in extraction by percolation is also set on by-product valorization or on the use of SCF for co-extraction of compounds for enhancement of final product attributes (Table 3). Liquid-liquid extraction is applied for numerous applications such as concentrated aromas production from beverages and alcohol removal (Brunner, 2005;Macedo et al, 2008), oil fractionation and deodorization (Shimoda et al, 2000;Torres, Torrelo, Señoráns, & Reglero, 2009), and hexane removal from vegetable oils (Eller, Taylor, & Curren, 2004). Processing pressures rarely exceed 300 bars.…”

Section: Extractionmentioning

confidence: 99%

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Chémat

Rombaut

Meullemiestre

et al. 2017

Innovative Food Science & Emerging Technologies

679

315

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“…Among them, it was reported that cellulose-based active carbon fiber, charcoal particles, and ortho-phosphoric acid were able to remove gases such as TMA and ammonia [ 7 , 10 , 21 ]. It was also reported that a continuous flow extraction using microbubbles combined with supercritical CO 2 removed volatile compounds released from the fish sauce [ 8 ]. However, these previous methods have a limitation in that they are applicable only for liquid and not solid samples.…”

Section: Resultsmentioning

confidence: 99%

“…Hence, in the current scenario, the detection of TMA off-odor released from fish or shellfish is used as an indicator of their freshness. Previous studies reported several methods for the reduction of TMA such as microbubble treatment using supercritical CO 2 [ 8 ], application of an active charcoal [ 9 - 11 ], and physio-chemical extraction process [ 12 , 13 ]. Similarly, another approach for the reduction of TMA is the re-oxidation of TMAO by the action of TMA monooxygenase (TMO) present in mammals and microorganisms [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application

Park

et al. 2020

J. Microbiol. Biotechnol.

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Trimethylamine (TMA) is an organic and volatile fatty amine known to cause acute health problems such as pulmonary stimulation, eye irritation, and liver failure [1]. The source of TMA is a nitrogenous organic compound named trimethylamine N-oxide (TMAO). TMAO is an oxidized form of TMA isolated from seawater and known to present in large quantities in fish muscle and tissue [2][3][4]. Most marine fish and shellfish have mechanisms for digesting TMAO, usually by the osmoregulation process. Similarly, in frozen saltwater fish, TMAO is reduced to dimethylamine (DMA) and formaldehyde products by the action of endogenous enzymes, whereas TMAO content in fresh or iced fish is reduced to trimethylamine (TMA) by the metabolic activity of bacteria and bacterial enzymes [2,5,6]. Previous studies reported that several bacterial species such as Pseudomonas sp., Vibrio sp., and Bacillus sp. have properties that metabolically convert TMAO into TMA [7]. Being volatile, TMA constitutes one of the major components of fish off-odor. Hence, in the current scenario, the detection of TMA off-odor released from fish or shellfish is used as an indicator of their freshness. Previous studies reported several methods for the reduction of TMA such as microbubble treatment using supercritical CO 2 [8], application of an active charcoal [9-11], and physio-chemical extraction process [12,13]. Similarly, another approach for the reduction of TMA is the re-oxidation of TMAO by the action of TMA monooxygenase (TMO) present in mammals and microorganisms [14]. The TMO enzyme produced by organisms such as Aminobacter aminovorans, Roseovarius sp., Homo sapiens, and Methylocella silvestris is registered in the BRENDA enzyme portal (Braunschweig Enzyme Database, http://www.brenda-enzymes.org). Lidbury et al. [15] reported that Roseobacter pomeroyi utilized TMA and TMAO for the synthesis of energy in the form of ATP, which supports cell growth and survival. In the diverse range of food products, there are numerous beneficial bacterial species, such as lactic acid bacteria (LAB), as well as non-beneficial bacterial species that are known to exist. Hence, the isolation of beneficial bacterial species with TMA reduction properties would be considered economically useful and ecofriendly. Thus, based on the available information, the present study aimed to isolate and identify LAB with metabolic activity for the reduction of TMA. Furthermore, in the present study, these potential LAB isolates were also successfully applied for in situ reduction of the TMA content in spoiled fish samples.Trimethylamine (TMA) is a well-known off-odor compound in fish and fishery products and is a metabolic product of trimethylamine N-oxide (TMAO) generated by the enzymatic action of microorganisms. The off-odor is a factor that can debase the value of fish and fishery products. The present study aimed to remove TMA using lactic acid bacteria (LAB). A total of fifteen isolates exhibiting the TMA reduction efficacy were isolated from Korean traditional fermented foods. Among t...

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Deodorization of Fish Sauce by Continuous‐Flow Extraction with Microbubbles of Supercritical Carbon Dioxide

Cited by 14 publications

References 18 publications

Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application

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