ACCELERATED FERMENTATION PROCESS FOR THE MANUFACTURE OF FISH SAUCE USING HISTIDINE

Addition of histidine accelerated hydrolysis of fish protein during fe rmentation in the manufacture of fish sauce and after 4 mo fermentatio n yielded a product typical of traditional fish sauce. The liquefactio n rate of the histidine-treated sauce was faster than that of the cont rol. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histid ine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.