Supercritical CO2 deodorization of dried pork liver

Abstract

[EN] 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 , 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) , 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%).