Fish sauce products and manufacturing: A review

K. Lopetcharat, Yeung J. Choi, Jae W. Park, Mark A. Daeschel

Research output: Contribution to journalArticle

124 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)65-88
Number of pages24
JournalFood Reviews International
Volume17
Issue number1
DOIs
Publication statusPublished - 2001 Dec 1
Externally publishedYes

Fingerprint

Fish products
fish sauce
Fish Products
Fish
manufacturing
Fishes
Flavors
flavor
Fermentation
Condiments
fermentation
Proteins
condiments
Adenosinetriphosphate
Nutritive Value
Cooking
dipping
Microorganisms
Peptides
Amino acids

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Lopetcharat, K., Choi, Y. J., Park, J. W., & Daeschel, M. A. (2001). Fish sauce products and manufacturing: A review. Food Reviews International, 17(1), 65-88. https://doi.org/10.1081/FRI-100000515

Fish sauce products and manufacturing : A review. / Lopetcharat, K.; Choi, Yeung J.; Park, Jae W.; Daeschel, Mark A.

In: Food Reviews International, Vol. 17, No. 1, 01.12.2001, p. 65-88.

Research output: Contribution to journalArticle

Lopetcharat, K, Choi, YJ, Park, JW & Daeschel, MA 2001, 'Fish sauce products and manufacturing: A review', Food Reviews International, vol. 17, no. 1, pp. 65-88. https://doi.org/10.1081/FRI-100000515
Lopetcharat K, Choi YJ, Park JW, Daeschel MA. Fish sauce products and manufacturing: A review. Food Reviews International. 2001 Dec 1;17(1):65-88. https://doi.org/10.1081/FRI-100000515
Lopetcharat, K. ; Choi, Yeung J. ; Park, Jae W. ; Daeschel, Mark A. / Fish sauce products and manufacturing : A review. In: Food Reviews International. 2001 ; Vol. 17, No. 1. pp. 65-88.
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