International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 10, Issue 7 (July 2023), Pages: 80-85

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 Original Research Paper

Protein content and microbial quality of fish sauce in selected provinces of the Philippines

 Author(s): 

 Christen P. Peñafiel *, Robin P. Escriba

 Affiliation(s):

 College of Fisheries and Allied Sciences, Northern Iloilo State University, Estancia, Iloilo, Philippines

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 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0003-0435-970X

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2023.07.010

 Abstract:

Fish sauce, a traditional Asian condiment, is derived from the prolonged hydrolysis of salted small fishes, resulting in a mixture of amino acids and proteins. While fermented products are generally considered safe for consumption, ensuring the safety of public consumers remains paramount. Despite this concern, limited research exists in the Philippines on the protein content and microbial quality of fish sauce. Therefore, this study aims to assess the protein content, total halophilic count, and the presence of Salmonella spp. and Staphylococcus aureus in fish sauce produced by unregistered manufacturers in specific provinces of the Philippines. The Kjehldal method was employed to determine the crude protein content, and the organoleptic characteristics, including color, odor, flavor, and aftertaste liking, were evaluated by a panel of 10 sensory experts using a descriptive sensory score sheet. Furthermore, the acceptability of the samples was assessed through a 9-point hedonic scale. The results indicated that the protein content of the five fish sauce samples ranged from 1.00% to 2.06%. According to the required minimum standard set by the Department of Health (DoH) (4.5-2.5%), all fish sauce samples were classified as "fish sauce below standard." Regarding microbiological quality, the Philippines currently lacks standardized limits for fish sauce products. The halophilic count in the samples ranged from 308 to 930 cfu·g-1, while all samples yielded a Staphylococcal count of <10 MPN·g-1 and were negative for Salmonella spp. Furthermore, based on the 9-point hedonic scale, the acceptance score of the five fish sauces was found to be 5.0. This research sheds light on the protein content, microbial safety, and consumer perception of fish sauce produced by unregistered manufacturers in select provinces of the Philippines, emphasizing the need for establishing quality standards to safeguard public health.

 © 2023 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Crude protein, Staphylococcus aureus, Salmonella, Sensory analysis

 Article History: Received 31 December 2022, Received in revised form 16 May 2023, Accepted 17 May 2023

 Acknowledgment 

I would like to express my deepest gratitude to Atty. Ma. Cecelia Braceros-Agbon for the kind assistance, valuable inputs, expertise, and criticism during the conduct of this study. Special acknowledgment is also due to the unregistered patis manufacturers inMaasim Sarangani Province and General Santos City for providing the samples used in the study.

 Compliance with ethical standards

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Peñafiel CP and Escriba RP (2023). Protein content and microbial quality of fish sauce in selected provinces of the Philippines. International Journal of Advanced and Applied Sciences, 10(7): 80-85

 Permanent Link to this page

 Figures

 Fig. 1 

 Tables

 Table 1 Table 2 

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