Prevention of precipitation in sand lance fish sauce by chelating agents
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Moon, Kyung Whan | - |
dc.contributor.author | Kim, Seong Yeong | - |
dc.contributor.author | Kim, Jin Man | - |
dc.contributor.author | Chang, Un Jae | - |
dc.contributor.author | Bae, Song Hwan | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.date.accessioned | 2021-09-09T11:31:59Z | - |
dc.date.available | 2021-09-09T11:31:59Z | - |
dc.date.created | 2021-06-15 | - |
dc.date.issued | 2008-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/124134 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOC FOOD SCIENCE TECHNOLOGY | - |
dc.subject | GELATION | - |
dc.subject | SOLUBILITY | - |
dc.subject | PRODUCTS | - |
dc.subject | IRON | - |
dc.subject | GELS | - |
dc.title | Prevention of precipitation in sand lance fish sauce by chelating agents | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Moon, Kyung Whan | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.scopusid | 2-s2.0-49649122305 | - |
dc.identifier.wosid | 000253922600019 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.1, pp.114 - 117 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 17 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 114 | - |
dc.citation.endPage | 117 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001220511 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GELATION | - |
dc.subject.keywordPlus | SOLUBILITY | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | IRON | - |
dc.subject.keywordPlus | GELS | - |
dc.subject.keywordAuthor | fish sauce | - |
dc.subject.keywordAuthor | sand lance sauce | - |
dc.subject.keywordAuthor | precipitate prevention | - |
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