Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Prevention of Precipitation in Sand Lance Fish Sauce by Chelating Agents

  • Moon, Kyung-Whan (Department of Environment and Health, Korea University) ;
  • Kim, Seong-Yeong (Department of Food and Nutrition, Korea University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chang, Un-Jae (Department of Food and Nutrition, Dongduk Women's University) ;
  • Bae, Song-Hwan (Department of Food and Biotechnology, Hankyong National University) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, Korea University)
  • Published : 2008.02.29
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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 ($1.98{\times}10^4\;{\mu}g/g)$, K ($1.36{\times}10^4\;{\mu}g/g)$, and Ca ($6.66{\times}10^2\;{\mu}g/g)$. 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.

Keywords

References

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