@article{fdi:010060583,
  title = {{R}apid quantification of iron content in fish sauce and soy sauce : a promising tool for monitoring fortification programs},
  author = {{L}aillou, {A}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {R}ochette, {I}sabelle and {P}icq, {C}hristian and {B}erger, {J}acques and {S}ambath, {P}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{B}ackground, {I}n a number of {S}outheast {A}sian countries and {C}hina, fish sauce and soy sauce produced at the industrial level are fortified with iron. {U}nfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. {O}bjective. {T}o assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. {M}ethods. {T}he linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate ({N}a{F}e{EDTA}); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. {R}esults. {M}easurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for {N}a{F}e{EDTA}. {L}inearity of the results ranged from 2 to 10 mg iron/{L} for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/{L} for {N}a{F}e{EDTA}, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/{L}. {D}epending on incubation time, iron compounds, and sauces, the coefficient of variation ({CV}) of intraassay precision was between 1.5% and 7.6% and the {CV} of interassay precision was between 2.9% and 7.4%. {C}omparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with {R} = 0.926 and {R} = 0.935 for incubation times of 1 hour and 24 hours, respectively. {T}he {B}land-{A}ltman plots showed limits of agreement between the two methods of +/- 70 mg/{L} in the range of fortification levels tested (100 to 500 mg/{L}). {C}onclusions. {T}his device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for {N}a{F}e{EDTA}.},
  keywords = {{F}ish sauce ; iron ; monitoring ; quality testing ; rapid test kit ; regulatory monitoring ; soy sauce ; {CAMBODGE}},
  booktitle = {},
  journal = {{F}ood and {N}utrition {B}ulletin},
  volume = {34},
  numero = {2},
  pages = {{S}124--{S}132},
  ISSN = {0379-5721},
  year = {2013},
  URL = {https://www.documentation.ird.fr/hor/fdi:010060583},
}