Improvement of Fish Sauce Flavor by Using Ultrafiltration Method

摘要

Fish sauce is a condiment made from fermented fish. Some people, however, dislike fish sauce due to its some strong 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 solutions with total recirculation mode were carried out, and the model of ultrafiltration of polymers solution was developed. A simple optimization technique was set up in order to find the optimum energy for filtration. Simulation of the batch-wise ultrafiltration 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.