Chemical characterization of commercially available fish sauce in China
2018
Ikeda, M. (Nihon University, Fujisawa, Kanagawa (Japan). College of Bioresource Sciences, Department of Food Bioscience and Biotechnology) | Narisawa, N. | Abe, S. | Torii, Y. | Takenaga, F.
We examined the chemical composition of commercially available Chinese and Japanese fish sauce products made from raw fish and salt. The Chinese fish sauce contained higher salt and succinic acid and somewhat less titratable acidity and total nitrogen compared to the Japanese product. An important characteristic was observed in the ratio of glutamic acid to total free-amino acid contents. Some of the Chinese products showed glutamic acid contents of 20 to 45 %, which are higher than the glutamic acid content of fish meat protein. Thus, these samples may have been supplemented with glutamic acid.
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