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Abstract
Fish sauce, due to its characteristic flavor and taste, is a popular condiment for cooking and dipping. Biochemically, fish sauce is salt-soluble protein in the form of amino acids and peptides. It is developed microbiologically with halophilic bacteria, which are principally responsible for flavor and aroma. This review article covers the manufacturing methods of fish sauce, factors affecting the quality of fish sauce, nutritional values of fish sauce, microorganisms involved with fermentation, and flavor. In addition, rapid fermentation to reduce time and new parameters to estimate the quality of fish sauce are reviewed. Along with a new approach for estimating the quality of fish sauce, the quantitative analysis of degradation compounds from ATP and other specific protein compounds in fish sauce are discussed.
ACKNOWLEDGMENTS
This research was partially funded by the NOAA Office of Sea Grant and Extramural Programs, U.S. Department of Commerce, under grant number NA76RG0476 (project number R/SF-19), and by appropriations made by the Oregon State legislature. The U.S. government is authorized to produce and distribute reprints for governmental purposes notwithstanding any copyright notation that may appear hereon.