Comparative Studies between the Treatment of Fish Sauce by Adsorption Mechanism and Membrane Filtration
Su Wai Phyo #1, Thwe Linn Ko *2, Khin Thet Ni #3
# Industrial Chemistry Department, West Yangon University, Myanmar
Fish sauce is a salt-fermented product that is one of the important fishery products in most Southeast Asian countries. In this research, salt content and unattractive deep brown colour of fish sauce were mainly reduced by using corn husk activated carbon and ultrafiltration membrane process. The physico-chemical properties of fish sauce such as protein content, salt content, pH, turbidity, colour and total solids content before and after treatment were analyzed. After membrane filtration, the turbidity was reduced and clear fish sauce was obtained. Moreover, total plate count of fish sauce drastically decreased from 15 × 103 to 3 × 103 cfu/L by membrane filtration. But ultrafiltration could not remove dissolved solids less than pore size (0.1 to 0.01) mm. It was obviously seen that the salt content of fish sauce could not be reduced by ultrafiltration whereas from 28.77 ± 2.98 % w/w to 26.18 ± 3.89 % w/w of salt was reduced by adsorption mechanism with corn husk activated carbon.
- Fish Sauce, Corn Husk Activated Carbon, SEM, Adsorption, Ultrafiltration Membrane