การวิเคราะห์ปริมาณเกลือโซเดียมคลอไรด์ในผลิตภัณฑ์น้ำปลาไทย
Article Sidebar
เผยแพร่แล้ว:
ม.ค. 5, 2020
คำสำคัญ:
น้ำปลา การไทเทรต โซเดียมคลอไรด์ เกลือ
Main Article Content
บทคัดย่อ
น้ำปลาเกิดจากการหมักปลากับเกลือจนได้ของเหลวสีน้ำตาลอ่อนและมีรสเค็ม เกลือโซเดียมคลอไรด์จึงมีบทบาทสำคัญต่อรสชาติและคุณภาพของน้ำปลาซึ่งเป็นผลิตภัณฑ์ส่งออกสำคัญอย่างหนึ่งของประเทศไทย ดังนั้นจึงจำเป็นอย่างยิ่งที่ต้องควบคุมปริมาณเกลือโซเดียมคลอไรด์ให้เป็นไปตามคุณภาพมาตรฐานน้ำปลาทั้งระดับประเทศและมาตรฐานระดับสากลอย่างเคร่งครัด งานวิจัยนี้เป็นการหาปริมาณเกลือโซเดียมคลอไรด์ในตัวอย่างผลิตภัณฑ์น้ำปลาไทยโดยใช้วิธีการไทเทรตแบบโมฮร์ ปริมาณที่สามารถวัดได้เมื่อเปรียบเทียบกับเกณฑ์มาตรฐานอาหารสากลหรือโคเด็กซ์และเกณฑ์มาตรฐานของกระทรวงอุตสาหกรรม โดยสุ่มซื้อตัวอย่างผลิตภัณฑ์น้ำปลาในเชิงพาณิชย์ของไทยจำนวน 35 ตัวอย่าง และน้ำปลาผสมจำนวน 21 ตัวอย่าง ที่วางจำหน่ายในร้านค้าท้องถิ่นและร้านค้าชั้นนำในจังหวัดปทุมธานีและกรุงเทพมหานคร
Article Details
ประเภทบทความ
Physical Sciences
เอกสารอ้างอิง
[1] Chayovan, S., Rao, R.M., Liuzzo, J.A. and Khan, M.A., 1983, Chemical characterization and sensory evaluation of a dietary sodium-potassium fish sauce, J. Agric. Food. Chem. 31: 859-863.
[2] Notification of the Ministry of Public Health, 1989, Fish Sauce, Department of Health, Bangkok. (in Thai)
[3] Park, J.N., Fukumoto, Y., Fujita, E., Tanaka, T., Washio, T., Otsuka, S., Shimizu, T., Watanabe, K. and Abe, H., 2001, Chemical composition of fish sauces produced in southeast and east Asian countries, J. Food. Compos. Anal. 14: 113-125.
[4] Bunchoo, B. and Sampanthararak, Y., 2012, Department of Science Service join to push the Thai fish sauce testing method to Codex standards, Booklet of Department of Science Service 190: 6-8. (in Thai)
[5] Placido, A., Kupers, R., Paiga, P., Magalhaes, J., Nouws, H.P.A., Celerue-Matos, C. and Oliveria, M.B.P.P., 2012, Salt content in bread and dough from Northern Portugal: Method development and comparison, J. Food. Compos. Anal. 27: 14-20.
[6] Food Intelligence Center Thailand, National Food Institute, Ministry of Industry Thailand, Sauce and Condiment in Thailand, Available Source: https://fic.nfi.or.th/MarketOverviewDomesticDetail.php?id=82, May 8, 2019. (in Thai)
[7] Ministry of Commerce, Major Export Market Fish Sauce, Available Source: https://www.ops3.moc.go.th/infor/menucomth/stru1_export/export_market/report.asp, June 27 2018. (in Thai)
[8] Codex Alimentarius-International Food Standard, Codex Stan 302-2011 Standard for Fish Sauce, Available source: www.codexalimentarius.org, December 1, 2017.
[9] Thai Industrial Standard, 1983, Local Fish Sauce Standard, Department of Industry, Bangkok. (in Thai)
[10] Pornchaloempong, P., Rattanapanon N., Salt Curing, Available Source: https://www,foodnetworksolution.com/wiki/word/1322/salt-curing, May 22 2017. (in Thai)
[11] Huynh, H.L., Danhi, R. and Yan, S.W., 2016, Using fish sauce as a substitute for sodium chloride in culinary sauces and effects on sensory properties, J. Food. Sci. 81: S150-S155.
[12] Notification of the Ministry of Public Health, 1998, Nutrition Facts, Department of Health, Bangkok. (in Thail)
[13] Ritthiruangdej, P., Suwonsichon, T., Oazki, Y., Haruthaithanasan, V. and Thanapase, W., 2006, Classification of Thai commercial fish sauces by near-infrared spectroscopy with chemomtrices, Kasetsart J. (Nat. Sci.) 40: 189-196. (in Thai)
[14] Sangjindavong, M., Chuapoehuk, P. and Vareevanich, D., 2005, Studies on Nham-Pla’s processing by using rock salt and solar salt, Kasetsart J. (Nat. Sci.) 39: 294-299. (in Thai)
[15] Chen, M.J., Hsieh, Y.T., Weng, Y.M. and Chiou, R.Y.Y., 2005, Flame photometric determination of salinity in processed foods, Food Chem. 91: 765-770.
[16] Galvis-Sanchez, A.C., Toth, I.V., Portela, A., Delgadillo, I. and Rangel, A.O.S.S., 2011, Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy, Food Control 22: 277-282.
[17] Johnson, M.E. and Olson, N.F., 1985, A comparison of available methods for determining salt levels in cheese, J. Dairy Sci. 68: 1020-1024.
[18] Zhang, Y. and Xia, W., 2008, A novel method for the determination of sodium chloride in salted fish, Int. J. Food Sci. Tech. 43: 927-932.
[19] SIGMA-ALDRICH, Material Safety Data Sheet (MSDS), Available Source: https://www.chemtrack.org/MSDSSG/Trf/msdst/msdst7761-88-8.html, June 27, 2018
[2] Notification of the Ministry of Public Health, 1989, Fish Sauce, Department of Health, Bangkok. (in Thai)
[3] Park, J.N., Fukumoto, Y., Fujita, E., Tanaka, T., Washio, T., Otsuka, S., Shimizu, T., Watanabe, K. and Abe, H., 2001, Chemical composition of fish sauces produced in southeast and east Asian countries, J. Food. Compos. Anal. 14: 113-125.
[4] Bunchoo, B. and Sampanthararak, Y., 2012, Department of Science Service join to push the Thai fish sauce testing method to Codex standards, Booklet of Department of Science Service 190: 6-8. (in Thai)
[5] Placido, A., Kupers, R., Paiga, P., Magalhaes, J., Nouws, H.P.A., Celerue-Matos, C. and Oliveria, M.B.P.P., 2012, Salt content in bread and dough from Northern Portugal: Method development and comparison, J. Food. Compos. Anal. 27: 14-20.
[6] Food Intelligence Center Thailand, National Food Institute, Ministry of Industry Thailand, Sauce and Condiment in Thailand, Available Source: https://fic.nfi.or.th/MarketOverviewDomesticDetail.php?id=82, May 8, 2019. (in Thai)
[7] Ministry of Commerce, Major Export Market Fish Sauce, Available Source: https://www.ops3.moc.go.th/infor/menucomth/stru1_export/export_market/report.asp, June 27 2018. (in Thai)
[8] Codex Alimentarius-International Food Standard, Codex Stan 302-2011 Standard for Fish Sauce, Available source: www.codexalimentarius.org, December 1, 2017.
[9] Thai Industrial Standard, 1983, Local Fish Sauce Standard, Department of Industry, Bangkok. (in Thai)
[10] Pornchaloempong, P., Rattanapanon N., Salt Curing, Available Source: https://www,foodnetworksolution.com/wiki/word/1322/salt-curing, May 22 2017. (in Thai)
[11] Huynh, H.L., Danhi, R. and Yan, S.W., 2016, Using fish sauce as a substitute for sodium chloride in culinary sauces and effects on sensory properties, J. Food. Sci. 81: S150-S155.
[12] Notification of the Ministry of Public Health, 1998, Nutrition Facts, Department of Health, Bangkok. (in Thail)
[13] Ritthiruangdej, P., Suwonsichon, T., Oazki, Y., Haruthaithanasan, V. and Thanapase, W., 2006, Classification of Thai commercial fish sauces by near-infrared spectroscopy with chemomtrices, Kasetsart J. (Nat. Sci.) 40: 189-196. (in Thai)
[14] Sangjindavong, M., Chuapoehuk, P. and Vareevanich, D., 2005, Studies on Nham-Pla’s processing by using rock salt and solar salt, Kasetsart J. (Nat. Sci.) 39: 294-299. (in Thai)
[15] Chen, M.J., Hsieh, Y.T., Weng, Y.M. and Chiou, R.Y.Y., 2005, Flame photometric determination of salinity in processed foods, Food Chem. 91: 765-770.
[16] Galvis-Sanchez, A.C., Toth, I.V., Portela, A., Delgadillo, I. and Rangel, A.O.S.S., 2011, Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy, Food Control 22: 277-282.
[17] Johnson, M.E. and Olson, N.F., 1985, A comparison of available methods for determining salt levels in cheese, J. Dairy Sci. 68: 1020-1024.
[18] Zhang, Y. and Xia, W., 2008, A novel method for the determination of sodium chloride in salted fish, Int. J. Food Sci. Tech. 43: 927-932.
[19] SIGMA-ALDRICH, Material Safety Data Sheet (MSDS), Available Source: https://www.chemtrack.org/MSDSSG/Trf/msdst/msdst7761-88-8.html, June 27, 2018
