Supercritical CO 2 Extraction of Oil from Atlantic Mackerel ( Scomber scombrus ) and Protein Functionality

Supercritical carbon dioxide (SC‐CO 2 ) extraction temperature and pressure for oil removal from freeze‐dried, fall Atlantic mackerel muscle were optimized. The effect of extraction conditions on pH and water‐binding potential (WBP) of the protein residue was evaluated. For the temperature range (35–55°C) and pressure interval (20.7–34.5 MPa), 34.5 MPa/35°C gave highest oil yield and concentration of ω‐3 fatty acids. SC‐CO 2 extraction at higher pressure levels caused slight decreases in protein residue pH. WBP of residual proteins was maximal at 1.49g H 2 O/g protein for 34.5 MPa/45°C. The high lipid removal and retention of protein functionality in the residue after oil extraction may make such processes useful for future food applications.