Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and respon...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1325 |
| _version_ | 1797611735628120064 |
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| author | Yicheng Ding Mengting Qiu Xiaoling Tang Renchao Zheng Xuxia Zhou |
| author_facet | Yicheng Ding Mengting Qiu Xiaoling Tang Renchao Zheng Xuxia Zhou |
| author_sort | Yicheng Ding |
| collection | DOAJ |
| description | Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h<sup>−1</sup> flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg<sup>−1</sup> in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products. |
| first_indexed | 2024-03-11T06:31:58Z |
| format | Article |
| id | doaj.art-5d6b1eccdaed435691e20573b7f293db |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:31:58Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5d6b1eccdaed435691e20573b7f293db2023-11-17T11:07:48ZengMDPI AGFoods2304-81582023-03-01126132510.3390/foods12061325Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the FlavorYicheng Ding0Mengting Qiu1Xiaoling Tang2Renchao Zheng3Xuxia Zhou4Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaHistamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h<sup>−1</sup> flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg<sup>−1</sup> in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products.https://www.mdpi.com/2304-8158/12/6/1325fish sauceelectrodialysisresponse surface methodology |
| spellingShingle | Yicheng Ding Mengting Qiu Xiaoling Tang Renchao Zheng Xuxia Zhou Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor Foods fish sauce electrodialysis response surface methodology |
| title | Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor |
| title_full | Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor |
| title_fullStr | Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor |
| title_full_unstemmed | Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor |
| title_short | Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor |
| title_sort | investigation of histamine removal by electrodialysis from the fermented fish sauce and its effects on the flavor |
| topic | fish sauce electrodialysis response surface methodology |
| url | https://www.mdpi.com/2304-8158/12/6/1325 |
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