Removal of cadmium from fish sauce using chelate resin. (15th April 2015)

• Record Type: Journal Article
• Authors: Sasaki, Tetsuya; Araki, Ryohei; Michihata, Toshihide; Kozawa, Miyuki; Tokuda, Koji; Koyanagi, Takashi; Enomoto, Toshiki
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 375
• Page End: 381
• Publication Date: 2015-04-15
• Subjects: Fish sauce -- Cadmium -- Chelate resin -- Tannin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.08.134
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: We developed a new method for removing two types of Cd from fish sauce. Chelate resin was used in conjunction with tannin treatment. Chelate resin removes liberated Cd, and tannin removes protein-bound Cd. The nutritional components and beneficial functions of fish sauce remained. Abstract: Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78–0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities.