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Desalination of Fish Sauce by Electrodialysis: Effect on Selected Aroma Compounds and Amino Acid Compositions

Authors

  • Nathamol Chindapan,

    1. Authors Chindapan, Devahastin, and Chiewchan are with Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Rd., Tungkru, Bangkok 10140, Thailand. Authors Chindapan and Sablani are with Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164–6120, U.S.A. Direct inquiries to author Devahastin (E-mail: sakamon.dev@kmutt.ac.th).
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  • Sakamon Devahastin,

    1. Authors Chindapan, Devahastin, and Chiewchan are with Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Rd., Tungkru, Bangkok 10140, Thailand. Authors Chindapan and Sablani are with Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164–6120, U.S.A. Direct inquiries to author Devahastin (E-mail: sakamon.dev@kmutt.ac.th).
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  • Naphaporn Chiewchan,

    1. Authors Chindapan, Devahastin, and Chiewchan are with Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Rd., Tungkru, Bangkok 10140, Thailand. Authors Chindapan and Sablani are with Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164–6120, U.S.A. Direct inquiries to author Devahastin (E-mail: sakamon.dev@kmutt.ac.th).
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  • Shyam S. Sablani

    1. Authors Chindapan, Devahastin, and Chiewchan are with Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Rd., Tungkru, Bangkok 10140, Thailand. Authors Chindapan and Sablani are with Dept. of Biological Systems Engineering, Washington State Univ., Pullman, WA 99164–6120, U.S.A. Direct inquiries to author Devahastin (E-mail: sakamon.dev@kmutt.ac.th).
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Abstract

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.

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