Effective Removal of Cadmium from Fish Sauce Using Tannin
2013
Sasaki, Tetsuya | Michihata, Toshihide | Katsuyama, Yoko | Take, Harumi | Nakamura, Shizuo | Aburatani, Miyuki | Tokuda, Kouji | Koyanagi, Takashi | Taniguchi, Hajime | Enomoto, Toshiki
Fish sauce prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. In this study, we report a new, inexpensive, and acceptable method for removing Cd from fish sauce using tannin, which is an approved food additive in Japan. Decreases in Cd concentrations of 13-fold were observed (0.39–0.03 mg/100 mL) by incorporating the soluble Cd into a precipitate generated by tannin treatment. The total nitrogen content, free amino acid content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and angiotensin I-converting enzyme inhibitory activity of the treated fish sauce were the same as those of the untreated fish sauce.
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