Biochemical properties and consumer acceptance of Pacific whiting fish sauce

S. Tungkawachara, J. W. Park, Y. J. Choi

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


Biochemical characteristics of fish sauce made from Pacific whiting whole fish and a mixture (1:1) of its byproducts were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and pH decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were negligible after 3 mo. Consumer tests showed a nonsignificant difference in overall acceptance between our samples and commercial anchovy fish sauce (P > 0.05). This study demonstrated that surimibyproducts can be utilized as raw material for fish sauce.

Original languageEnglish
Pages (from-to)855-860
Number of pages6
JournalJournal of Food Science
Issue number3
Publication statusPublished - 2003 Apr


  • Byproducts
  • Cathepsin activity
  • Consumer acceptance
  • Fish sauce
  • Pacific whiting

ASJC Scopus subject areas

  • Food Science


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