Supercritical co2 deodorization of dried pork liver. (April 2023)

• Record Type: Journal Article
• Authors: Abril, B.; Lorenzo, J.M.; García-Pérez, J.V.; Contreras, M.; Benedito, J.
• Is Part Of: Journal of CO₂ utilization. Volume 70(2023)
• Publication Date: 2023-04
• Subjects: Pork liver -- Deodorization -- Steam distillation -- Supercritical CO2 -- Volatile -- Off-flavour; Carbon dioxide -- Periodicals; Carbon dioxide -- Environmental aspects -- Periodicals; Carbon dioxide mitigation -- Periodicals; Carbon dioxide; Carbon dioxide -- Environmental aspects; Carbon dioxide mitigation; Periodicals; 628.53205
• DOI: 10.1016/j.jcou.2023.102455
• Languages: English
• ISSNs: 2212-9820

Abstract

Abstract: Pork liver has excellent nutritional properties but is a highly perishable product often rejected by consumers due to its strong unpleasant flavour. The objective of this study was to analyze the feasibility of the deodorization and defatting of dried pork liver by means of supercritical CO2 (SC-CO2 ) and conventional vacuum steam distillation (VSD). The results showed that both deodorization techniques were effective at reducing volatile organic compounds (VOCs). Through VSD, the VOC content was reduced by 67.6% UA, while an 81.3% UA reduction was achieved by SC-CO2, with respect to dried pork liver. In addition, 3 characteristic compounds of raw pork liver were completely eliminated by applying SC-CO2, which could potentially reduce the characteristic mushroom (1-octen-3-ol), fatty and green (1-nonanol), and fishy (( E, E )− 2, 4-heptadienal) off-flavours. Therefore, SC-CO2 could be considered a promising technique for the elimination of VOCs, and furthermore it leads to a reduction in the fat content (24.9%). Highlights: Vacuum steam distillation (VSD) reduced VOC content by 67.6%. Supercritical CO2 (SC-CO2 ) reduced VOC content by 81.3%. Through SC-CO2, 3 VOCs that provide the characteristic odour of liver were eliminated. SC-CO2 was an effective technique at reducing the fat content (24.9%).