DIC Intensification of the Mechanical Extraction of Lipids by Pressing

Abstract

Fish oil extraction is usually carried out using mechanical means because of the need to preserve the biochemical composition of the lipids and maintain the quality of the residual solid. The present chapter deals with the use of DIC to intensify fish oil extraction by pressing. This study considers the extraction of Atlantic mackerel fillets, given the importance of this species from a nutritional point of view and its capacity to compensate for the$\omega$-6/$\omega$-3 ratio required for the human diet. We propose to include DIC technology as part of the well-established wet rendering method as a pretreatment before pressing, instead of the standard steam cooker treatment. The inclusion of DIC reduced thermal treatment time from the 15/20 min required with traditional cooking to 20 s, with equivalent or even superior pressing extraction yields and consequently a higher quality of the residual solid product.