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Journal of Food Science and Technology

, Volume 54, Issue 9, pp 2956–2964 | Cite as

Reduction of salt content of fish sauce by ethanol treatment

  • Yu Liu
  • Ying Xu
  • Xiaoxia He
  • Dongfeng Wang
  • Shiwei Hu
  • Shijie Li
  • Wei JiangEmail author
Original Article
  • 214 Downloads

Abstract

Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

Keywords

Fish sauce Reduction Salt Ethanol Evaporation Sensory 

Notes

Acknowledgements

The work was funded by the Zhejiang Provincial Natural Science Foundation of China under Grant LQ15C200008, and the Research Start-up Funding of Zhejiang Ocean University under Grant Q1442 and Q1443.

Supplementary material

13197_2017_2734_MOESM1_ESM.docx (16 kb)
Supplementary material 1 (DOCX 16 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Yu Liu
    • 1
  • Ying Xu
    • 2
  • Xiaoxia He
    • 3
  • Dongfeng Wang
    • 2
  • Shiwei Hu
    • 1
  • Shijie Li
    • 1
  • Wei Jiang
    • 1
    • 2
    Email author
  1. 1.Laboratory of Seafood Processing, Innovative and Application InstituteZhejiang Ocean UniversityZhoushanChina
  2. 2.Laboratory of Food Chemistry and Nutrition, College of Food Science and EngineeringOcean University of ChinaQingdaoChina
  3. 3.Qingdao Entry-Exit Inspection and Qunarantine BureauQingdaoChina

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