title: Removal of cadmium from fish sauce using chelate resin.
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.
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.affiliation: Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan.
authors.forename: Ryohei
authors.initials: R
authors.lastname: Araki
authors.affiliation: Chemistry/Food Department, Industrial Research Institute of Ishikawa, Kanazawa, Ishikawa 920-0223, Japan.
authors.forename: Toshihide
authors.initials: T
authors.lastname: Michihata
authors.affiliation: Shata Shuzo Co. Ltd., Hakusan, Ishikawa 924-0823, Japan.
authors.forename: Miyuki
authors.initials: M
authors.lastname: Kozawa
authors.affiliation: Shata Shuzo Co. Ltd., Hakusan, Ishikawa 924-0823, Japan.
authors.forename: Koji
authors.initials: K
authors.lastname: Tokuda
authors.affiliation: Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Koyanagi
authors.affiliation: Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan. Electronic address: enomoto@ishikawa-pu.ac.jp.
authors.forename: Toshiki
authors.initials: T
authors.lastname: Enomoto
mesh_terms: D000327:Adsorption; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002104:Cadmium / Q000737:chemistry / Q000302:isolation & purification*; D002614:Chelating Agents / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D009753:Nutritive Value; D012117:Resins, Synthetic / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D002614:Chelating Agents; D012117:Resins, Synthetic; D002104:Cadmium
keywords: Cadmium; Chelate resin; Fish sauce; Tannin