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Fortification of Fish Sauce and Soy Sauce

  • Visith ChavasitEmail author
  • Siriporn Tuntipopipat
  • Ratana Watanapaisantrakul
Chapter
Part of the Nutrition and Health book series (NH)

Abstract

Fish sauce is produced in many parts of the world, including Europe and Asia, though using different production methods. Fish sauces produced in China and Southeast Asian countries use a similar production technique [1]. Soy sauce originated in China, though from different parts of the country. Both sauces are necessary condiments for the cuisines of many countries in Southeast and East Asia and have been so for hundreds of years [1, 2]. Although these sauces are made from different components, both plant and animal, both sauces are protein-hydrolyzed condiments which provide salty and umami tastes [3] as well as unique aromas. The sauces’ complicated flavor profiles derive from peptides, amino acids, products from browning reaction, and halophilic microorganisms, as well as volatile compounds developed from biochemical reactions.

Keywords

Fish sauce Soy sauce Fortification Iron Iodine 

Abbreviations

Fe

Iron

FeSO4

Ferrous sulfate

g

Gram

hb

Hemoglobin

l

Liter

ml

Milliliter

NaFeEDTA

Sodium iron ethylenediaminetetraacetic acid

Ppm

Part per million

RDI

Recommended daily intake

SF

Serum ferritin

TfR

Transferrin

USI

Universal salt iodization

μg

Microgram

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Visith Chavasit
    • 1
    Email author
  • Siriporn Tuntipopipat
    • 1
  • Ratana Watanapaisantrakul
    • 1
  1. 1.Institute of Nutrition, Mahidol UniversitySalaya, PhutthamonthonThailand

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