Prevention of precipitation in sand lance fish sauce by chelating agents
- Authors
- Moon, Kyung Whan; Kim, Seong Yeong; Kim, Jin Man; Chang, Un Jae; Bae, Song Hwan; Suh, Hyung Joo
- Issue Date
- Feb-2008
- Publisher
- KOREAN SOC FOOD SCIENCE TECHNOLOGY
- Keywords
- fish sauce; sand lance sauce; precipitate prevention
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.1, pp.114 - 117
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 17
- Number
- 1
- Start Page
- 114
- End Page
- 117
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/124134
- ISSN
- 1226-7708
- Abstract
- Chelating agents to sand lance fish sauce for the prevention of precipitate formation were applied. The precipitates consisted of crude protein (74.4%), ash (18.7%), and other components (6.9%). Sand lance sauce was mainly composed of glutamic acid (3.69 mg/g), alanine (2.96 mg/g), and lysine (2.64 mg/g). However, there was an increase in the amount of hydrophobic amino acids, phenylalanine, isoleucine, and leucine, in the precipitates. Sodium ions were not detected in the precipitate; rather, the main elements were Mg (1.98 x 10(4) mu g/g), K (1.36 x 10(4) mu g/g), and Ca (6.66 x 10(2) mu g/g). In HPLC analysis, fish sauce was composed of 2 main peaks with molecular weights of 85.5 and 528.4 Da, respectively. However, the precipitate contained one peak with a molecular weight of 1,513.5 Da. The addition of 0.2% malic, acid and citric acid caused 55 and 70% prevention of the precipitate, respectively. Citric acid was the most effective chelating agent and efficiently prevented precipitation in the fish sauce.
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Collections - College of Health Sciences > School of Health and Environmental Science > 1. Journal Articles
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