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Fortification of Fish Sauce and Soy Sauce

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Book cover Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Fish sauce is produced in many parts of the world, including Europe and Asia, though using different production methods. Fish sauces produced in China and Southeast Asian countries use a similar production technique [1]. Soy sauce originated in China, though from different parts of the country. Both sauces are necessary condiments for the cuisines of many countries in Southeast and East Asia and have been so for hundreds of years [1, 2]. Although these sauces are made from different components, both plant and animal, both sauces are protein-hydrolyzed condiments which provide salty and umami tastes [3] as well as unique aromas. The sauces’ complicated flavor profiles derive from peptides, amino acids, products from browning reaction, and halophilic microorganisms, as well as volatile compounds developed from biochemical reactions.

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Abbreviations

Fe:

Iron

FeSO4 :

Ferrous sulfate

g:

Gram

hb:

Hemoglobin

l:

Liter

ml:

Milliliter

NaFeEDTA:

Sodium iron ethylenediaminetetraacetic acid

Ppm:

Part per million

RDI:

Recommended daily intake

SF:

Serum ferritin

TfR:

Transferrin

USI:

Universal salt iodization

μg:

Microgram

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Author information

Authors and Affiliations

  1. Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhonpathom, Thailand

    Visith Chavasit PhD, Siriporn Tuntipopipat PhD & Ratana Watanapaisantrakul MSc

Authors
  1. Visith Chavasit PhD
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  2. Siriporn Tuntipopipat PhD
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  3. Ratana Watanapaisantrakul MSc
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Corresponding author

Correspondence to Visith Chavasit PhD .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Chavasit, V., Tuntipopipat, S., Watanapaisantrakul, R. (2013). Fortification of Fish Sauce and Soy Sauce. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7110-3_10

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  • DOI: https://doi.org/10.1007/978-1-4614-7110-3_10

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7109-7

  • Online ISBN: 978-1-4614-7110-3

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