Effect of Electrodialysis Desalination on the Amino Acid Compositions and Volatile Flavor Compounds of Fish Sauce
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Abstract:
Electrodialysis (ED) was utilized to desalinate the fermentation broth of traditional fish sauce. The results showed that the content of amino nitrogen, amino acids and volatile aroma compounds in the fish sauce at the target salt content of 22%, 20%, 15%, 10%, 5% and 2% (m/m), decreased nonlinearly with the increasing desalination degree when the voltage was 9 V and flow rate was 4 cm/s in electrodialysis. When the content of salt reduced to 20%, the loss rate of ammonia nitrogen was 8%, which was relatively low. While the loss rate of several bitter amino acids in free amino acids, such as tyrosine, arginine, histidine and lysine were high and the quality of all amino acids in fish sauce decreased when the degree of desalination increased, especially bitter amino acids such as amino acid, arginine, histidine and lysine. When the content of salt reduced to 2%, the loss rate was 51.60%, 49.41%, 42.41% and 31.12%, respectively, and the composition of flavor compounds was the same. The relative percentages of acids, ketones, nitrogen compounds and sulfur-containing compounds decreased while the content of 2-methyl butyraldehyde, 3-methyl butyraldehyde and benzaldehyde increased, with the increase of desalination, but were not below the taste threshold. The results of sensory evaluation showed that when the content of salt reduced to 20%, the electrodialysis desalination had little effect on the whole flavor of fish sauce, and it was beneficial to the preservation of fish sauce, which could provide guideline for the production of low-salt fish sauce.
