Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid Compositions
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Publication Details
Author list: Chindapan N., Devahastin S., Chiewchan N., Sablani S.S.
Publisher: Wiley
Publication year: 2011
Journal: Journal of Food Science (0022-1147)
Volume number: 76
Issue number: 7
Start page: S451
End page: S457
ISSN: 0022-1147
eISSN: 1750-3841
Languages: English-Great Britain (EN-GB)
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Abstract
Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. Practical Application: Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce. ฉ 2011 Institute of Food Technologists ฎ.
Keywords
Flavor, Low-sodium fish sauce
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