Supercritical CO2 Applications for Meat, Fish, and Poultry Industries

M. Selvamuthukumaran, Sajid Maqsood

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The supercritical fluid extraction process is deemed to be an efficient process for use in the poultry, fish and meat processing industries. It’s a green technique, which consumes fewer solvents and possess higher selectivity in terms of the extraction of various bioactive constituents from different naturally available materials, which can help to extend the storage stability by preventing oxidation of lipids and proteins during storage of processed poultry, fish and meat products. Therefore, in this chapter, the efficiency of using the supercritical fluid extraction process is discussed and its application for poultry, fish and meat processing is elaborately highlighted.

Original languageEnglish
Title of host publicationNon-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
PublisherCRC Press
Pages203-208
Number of pages6
ISBN (Electronic)9781000953350
ISBN (Print)9781032151168
DOIs
Publication statusPublished - Jan 1 2023

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences

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