Amin OujifardSoottawat BenjakulNilesh Prakash NirmalSirous BashirzadehUniversity of HormozganMahidol UniversityPersian Gulf UniversityPrince of Songkla University2022-08-042022-08-042021-01-01Journal of Aquatic Food Product Technology. Vol.30, No.2 (2021), 140-15015470636104988502-s2.0-85100352974https://repository.li.mahidol.ac.th/handle/123456789/75807This study was undertaken to investigate the chemical, nutritional, microbial, and sensory properties of fish sauce Suragh prepared by fermentation using Rainbow sardine (Dussumieria acuta) with red soil (3%) at different salt concentrations (20%, 25%, 30%, and 35%). The fermentation process was carried out for 180 days at room temperature. The pH value and total volatile base-nitrogen (TVB-N) content of sauces range from 7.04 to 5.47 and 288.43–70.83 mg/100 g with the increasing level of salt concentration, respectively. Amino acid analyses revealed that lysine and leucine are the major essential amino acids, while glutamine/glutamic acid and alanine are the dominant nonessential amino acids in fish sauces. The fatty acid profile showed decreasing contents of polyunsaturated fatty acids (PUFA) and high-unsaturated fatty acid (HUFA) in fish sauce samples when the salt level increased. The total viable count (TVC), halophilic bacteria, yeast, and mold of all samples decreased to less than 1 log CFU/g after fermentation. The sensory evaluation showed that the sample with 35% salt added had the highest overall acceptance score. Based on the chemical, nutritional, microbial, and sensory evaluation, high-quality fish sauce Suragh could be produced using 35% salt concentration, and it could be considered as a healthy condiment for human consumption.Mahidol UniversityAgricultural and Biological SciencesArticleSCOPUS10.1080/10498850.2020.1866727