Chapter II

REVIEW OF RELATED LITERATURE

Foreign Literature

This chapter presents the literature pertinent to the present study.

To establish an encyclopedic background for this study, a survey

of related literature has been conducted and drawn out some

databases in formulating approaches and instruments essential for

the accomplishments of this study. The researchers are creating a

more effective fishy odor remover with ingredients that are usually

found locally.

Rice water is a milky liquid that is left after washing rice. It has

been used traditionally in the treatment of skin and hair. Rice water

has vitamins B, C, E, and minerals. Besides the Ricewash,

Calamansi is another example of a local Ingredient that is needed

for fishy odor remover. Calamondin (Citrofortunellamicrocarpa or

Citrofortunellamitis) Calamansi extract is composed of ascorbic

acid and phosphorus, It has anti bacterial properties and its high

acidity can kill odor causing bacteria. (Dose of Cake and

Wanderlust in 2020).

If you want to get rid of fish stench from the utensils calamansi is

found to be one of the popular home remedies for removing fish

odor. Fish contains certain organic compounds called amines (

deratives of ammonia). These amines are responsible for the

offending smell of fish.

Starch from wild rice (Zizania palustris L) was isolated and

yielded only 38.3% on a whole seed basis, compared with

64.4% starch yield from long-grain brown rice (Oryza sativa

indica). ... The amylose content of wild rice starch was 29.4%, of

which 28.6% was complexed by native lipids. (1996 Published by

Elsevier Ltd.

Trimethylamine or TMA is found in plants, including tobacco,

alfalfa, and rice. The effectiveness of a technique for a binding

rice-washed solution with trimethylamine (TMA) was investigated

in this study. Trimethylamine it removes fishy odor. The mixtures

of TMA and rice-washed solution were quantified using an

electronic nose based on the mass spectrometer. After 7 min of

reaction in a model system, the binding of TMA to the rice-washed

solution was detected. As the concentration of rice-washed

solution increased, the levels of TMA detected in the headspace

decreased, thereby indicating an increase in the binding of TMA to

the rice-washed solution. The binding effect of the rice-washed

solution was comparable to those of starch, -cyclodextrin, or

amylose and superior to that of flour. The results of this study

demonstrate the potential for the reduction of off-flavors using the

rice-washed solution. (Eun-Jeung Hong et al. 2009).