NELWAN Leopold Oscar

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Improvement of Fish Sauce Flavor by UsingUltrafiltration Methodjournal orpublication titleReport of National Food Research Institutevolume 75page range 66-66year 2011-03-01URL http://doi.org/10.24514/00002879doi: 10.24514/00002879Fish sauce is a condiment made from fermented fish. Some people, however, dislike fish sauce due to its somestrong unpleasant flavors. In this study, a membrane separation technique for improving the flavor of fish sauce was de-veloped.Some polymers solutions including sodium carboxymethyl cellulose, sodium alginate, dextran, chitosan, gelatin,polyethilene glycol were mixed with trimethylamine or butyric and iso-valeric acids and then were ultrafiltrated and sub-sequently both the permeate and feed were assayed. At the next stage, ultrafiltration experiments of the polymer solutionswith total recirculation mode were carried out, and the model of ultrafiltration of polymers solution was developed. Asimple optimization technique was set up in order to find the optimum energy for filtration. Simulation of the batch-wiseultrafiltration the polymer in fish sauce solution was carried out and sensory evaluation was applied to compare the origi-nal fish sauce and the treated ones.It was found that sodium carboxymethyl cellulose (CMC) and sodium alginate (SAG) could bind with trimethyl-amine while chitosan could bind with lower fatty acids. Gelatin could slightly bind with the lower fatty acids. The modelbased on resistance-in-series model can explain the permeate data obtained. Feed flow velocity ranging from 0.073 to0.298 m/s has significant effect to the resistance only at higher trans-membrane pressures while temperature ranging from25 to 45℃ has the effect at both higher and lower trans-membrane pressure. However, the temperature effect was lowerthan that of feed flow velocity. In the range of targeted permeate flux of 0.00003 to 0.00007 m3/m2-s, optimum inlet pres-sure for all solutions are occurred at similar values but the corresponding feed flow velocity of chitosan in 0.01 N HClsolution, and therefore its pressure energy, is significantly higher than those of CMC and SAG solution. At the curve Jvvs ΔP, the required optimum energy points do not necessarily to occur at the region where the curve deviates from linear.The permeate flux of polymers in fish sauce is severely lower than those in aquaeous solutions, i.e. less than a quar-ter for all polymers. Furthermore, the CMC in fish sauce solution has permeate flux much lower than that of SAG at thesame trans-membrane pressure whereas their optimum values are approximately same in the aquaeous solution. Themodel for batch-wise simulation was agreed with data only for SAG.Sensory evaluation showed that ultrafiltration of CMC, SAG, chitosan and mixture of SAG and chitosan in fishsauce solution can significantly change the odor and taste of the fish sauce at 95% confidence interval. CMC, SAG andmixture of SAG and chitosan improved significantly the odor of fish sauce, while chitosan and mixture of SAG and chi-tosan improved significantly the taste of fish sauce.Improvement of Fish Sauce Flavor by Using Ultrafiltration MethodLeopold Oscar NelwanUNU-Kirin Fellow from IndonesiaReaction and Separation Engineering Laboratory６６

Improvement of Fish Sauce Flavor by Using Ultrafiltration Method

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Improvement of Fish Sauce Flavor by Using Ultrafiltration Method

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