Extracting Target Components from Fresh and Refined Sac Roe: Kinetic Patterns
Year: 2025
Type: article
Abstract: Sac roe makes up 20% of all industrial fish waste. Due to its high nutritional and biological value, sac roe can be recycled into protein concentrates and fractionated lecithin. However, the extraction is a complex technological operation that requires sophisticated hardware. The article describes the kinetic patterns of the extraction processes of target components from sac roe and refined sax roe obtained after the first stage of selective extraction. The study involved fresh and refined sac roe of silver carp, carp, pike perch, and catfish, as well as acetone and alcohol extracts. The main methods included tensometry, colorimetry, and pycnometry; the data obtained were subjected to mathematical statistics in line with the system approach. The experiments involved an air thermostat with constant atmospheric pressure and temperature, as well as a laboratory shaker with three modes. The acetone extraction lasted 45 min for the dry sample and 65 min for the fresh sample; the alcohol extraction of the refined sample was 35 min. The rate data analysis based on experimental mass transfer curves revealed that the extraction time could be rationalized to optimal values. The mass transfer stages on the kinetic curves did not contradict the extraction theory, which means that the obtained data can be used in engineering practice.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4408875124