title: Effective removal of cadmium from fish sauce using tannin.
abstract: Fish sauce prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. In this study, we report a new, inexpensive, and acceptable method for removing Cd from fish sauce using tannin, which is an approved food additive in Japan. Decreases in Cd concentrations of 13-fold were observed (0.39-0.03 mg/100 mL) by incorporating the soluble Cd into a precipitate generated by tannin treatment. The total nitrogen content, free amino acid content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and angiotensin I-converting enzyme inhibitory activity of the treated fish sauce were the same as those of the untreated fish sauce.
authors.affiliation: Chemistry/Food Department,  Industrial Research Institute of Ishikawa , Kanazawa, Ishikawa 920-0223, Japan.
authors.forename: Tetsuya
authors.initials: T
authors.lastname: Sasaki
authors.forename: Toshihide
authors.initials: T
authors.lastname: Michihata
authors.forename: Yoko
authors.initials: Y
authors.lastname: Katsuyama
authors.forename: Harumi
authors.initials: H
authors.lastname: Take
authors.forename: Shizuo
authors.initials: S
authors.lastname: Nakamura
authors.forename: Miyuki
authors.initials: M
authors.lastname: Aburatani
authors.forename: Kouji
authors.initials: K
authors.lastname: Tokuda
authors.forename: Takashi
authors.initials: T
authors.lastname: Koyanagi
authors.forename: Hajime
authors.initials: H
authors.lastname: Taniguchi
authors.forename: Toshiki
authors.initials: T
authors.lastname: Enomoto
mesh_terms: D000818:Animals; D002104:Cadmium / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005506:Food Contamination; D005524:Food Technology / Q000295:instrumentation / Q000379:methods*; D007564:Japan; D013634:Tannins / Q000032:analysis
chemical_list: D013634:Tannins; D002104:Cadmium