Fish sauce products and manufacturing: A review

Fish sauce, due to its characteristic flavor and taste, is a popular condim ent for cooking and dipping. Biochemically, fish sauce is salt-soluble prot ein in the form of amino acids and peptides. It is developed microbiologica lly with halophilic bacteria, which are principally responsible for flavor and aroma. This review article covers the manufacturing methods of fsh sauc e, 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 qualit y of fish sauce are reviewed. Along with a new approach for estimating the quality of fish sauce, the quantitative analysis of degradation compounds f rom ATP and other specific protein compounds in fish sauce are discussed.