Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide

Herein, we extracted boiled anchovies with supercritical carbon dioxide (SCO₂) at various temperatures (40 to 50°C) and pressures (7.7 to 35 MPa), which successfully removed trimethylamine and dimethyl disulfide, the main odorous compounds that produce off-flavors in fish. We extracted the following fatty acids from boiled anchovies: myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, we observed a higher concentration of polyunsaturated fatty acids (PUFAs), such as EPA and DHA, in SCO₂-extracted anchovy oil than in organic solvent-extracted oil.