Removal of trimethylamine by adsorption over zeolite catalysts and deodorization of fish oil

Chung, Kyong-Hwan; Lee, Ki-Young

doi:10.1016/j.jhazmat.2009.07.081

Cited by 25 publications

(15 citation statements)

References 16 publications

(16 reference statements)

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“…The odor intensities of the fish oil and the capsules were measured using an odor meter (e-nose mobile, e-nose instruments Co. Ltd, Japan) and deodorization ratios were calculated [13]. Prior to preparation, fish oil and capsules were stored in drying oven (KMC-1202D3N, Vision Sci.)…”

Section: Deodorization Ratiomentioning

confidence: 99%

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Kim

et al. 2011

Biotechnol Bioproc E

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The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. γ-cyclodextrin was more effective than β-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of γ-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial γ-cyclodextrin: whey protein concentrate : xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.

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Section: Deodorization Ratiomentioning

confidence: 99%

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Kim

et al. 2011

Biotechnol Bioproc E

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“…Nevertheless, all these compounds present the similarities of being volatile, low-molecular-weight and hydrophobic molecules [12]. Among these compounds, trimethylamine (TMA), a tertiary amine characterized by a strong fishy odor, is the most well-known agent involved in the off-flavors of marine products [13]. With other amines like dimethylamine (DMA), TMA is considered to be a major indicator of fish spoilage [14].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions

et al. 2020

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Herring milt hydrolysate (HMH), like many fish products, presents the drawback to be associated with off-flavors. As odor is an important criterion, an effective deodorization method targeting the volatile compounds responsible for off-flavors needs to be developed. The potential of electrodialysis (ED) to remove the 15 volatile compounds identified, in the first part of this work, for their main contribution to the odor of HMH, as well as trimethylamine, dimethylamine and trimethylamine oxide, was assessed by testing the impact of both hydrolysate pH (4 and 7) and current conditions (no current vs. current applied). The ED performance was compared with that of a deaerator by assessing three hydrolysate pH values (4, 7 and 10). The initial pH of HMH had a huge impact on the targeted compounds, while ED had no effect. The fouling formation, resulting from electrostatic and hydrophobic interactions between HMH constituents and ion-exchange membranes (IEM); the occurrence of water dissociation on IEM interfaces, due to the reaching of the limiting current density; and the presence of water dissociation catalyzers were considered as the major limiting process conditions. The deaerator treatment on hydrolysate at pH 7 and its alkalization until pH 10 led to the best removal of odorant compounds.

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“…Geosmin and 2-methylisoborneol, which are the major cause of off odor in freshwater and aquacultured fish, are adsorbed from water and predominantly stored in fat tissue (Howgate, 2004). Trimethylamine (TMA), which has a strong fishy odor and a low sensory threshold, is associated with rotting fish, some infections, and bad breath (Chung and Lee, 2009). TMA is known to originate from the precursor TMA oxide (Gill and Paulson, 1982;Parkin and Hultin, 1982).…”

Section: Introductionmentioning

confidence: 99%

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Chen

et al. 2016

J. Ocean Univ. China

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Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) analysis of volatiles from untreated samples and three deodorized samples (under the optimal conditions) of Paphia undulata enzymatic hydrolysate revealed that the compounds contributing to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodorizing effects of activated carbon (AC) adsorption, yeast extract (YE) masking and tea polyphenol (TP) treatment on a P. undulata enzymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained: AC adsorption (35 mg mL −1 , 80℃, 40 min), YE masking (7 mg mL −1 , 45℃, 30 min) and TP treatment (0.4 mg mL −1 , 40℃, 50 min). AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of aldehydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine (TMA) formation in a P. undulate hydrolysate solution for a period of 72 h.

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Removal of trimethylamine by adsorption over zeolite catalysts and deodorization of fish oil

Cited by 25 publications

References 16 publications

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

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