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

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.