Publication: Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce
Issued Date
2007-10-16
Resource Type
ISSN
15470636
10498850
10498850
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2-s2.0-36549031681
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Aquatic Food Product Technology. Vol.16, No.3 (2007), 31-42
Suggested Citation
Asbjørn Gildberg, Jetsada Wichaphon, Sittiwat Lertsiri, Apinya Assavanig, Nils K. Sørensen, Chaufah Thongthai Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce. Journal of Aquatic Food Product Technology. Vol.16, No.3 (2007), 31-42. doi:10.1300/J030v16n03_04 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/23971
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Title
Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce
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Abstract
Organoleptic and chemical properties of fish sauce made experimentally from the four cold water fish species-Arctic capelin, Atlantic herring, Atlantic cod and blue whiting-were compared with three first grade commercial fish sauces made from tropical anchovies. Although the flavor of the fish sauces made from cold water species were judged as inferior to the flavor of the tropical fish sauces, the blue whiting and Atlantic herring sauces obtained fair ranking. Chemical analyses revealed that sugar had been added in all the three commercial sauces. Although sugar is added during blending just before bottling, flavor enhancing chemical reactions, between amino groups and reducing sugars, probably occur during storage of the final product. Accordingly, this procedure should be adapted also in preparation of fish sauce from cold water species. doi:10.1300/J030v16n03_04 © Copyright (c) by The Haworth Press, Inc. All rights reserved.