Comparative study on physicochemical properties of Malaysia and Thailand fish sauce

Fish sauce is a liquid fermented food that was made by mixing fish and salt. Fish sauce is basically used to the dishes for a _cooking process or as dipping condiment. In South East Asia, fish sauce becomes an important source of protein. In Malaysia, the physicochemical properties of the fish sauce mostly not yet followed the right standard production of fish sauce. Quality of the fish sauce are depends on its physicochemical properties. Physicochemical analysis was done on the fish sauce to identify the pH, moisture content, total soluble solid. colour description, and acidity of the fish sauce. Sensory evaluation test have been done on 5 highest consumed of fish sauce for people in Kelantan. This study encompasses the influence of storage on physicochemical properties of fish sauce at ambient temperature on 14 days interval up to 28 days. The results demonstrate that the moisture content of Malaysia and Thailand fish sauce was gradually increased, pH level was slightly increase for Malaysia fish sauce and slightly decrease for Thailand fish sauce, total soluble solids also slightly increase except for Udang brand fish sauce which from Malaysia. Total organic acidity for both Malaysia and Thailand fish sauces were increased from day 14 to day 28. The colour descriptive of Malaysia and Thailand fish sauces shows that the fish sauce was already ripening at day 28 of storage. The result reveals that the change of physicochemical properties of Malaysia and Thailand fish sauces was due to the fermentation of lactic acid during 28 days of storage. Sensory evaluation test of the fish was done by 5 criteria which are colour, aromatic, basic taste, after taste, and overall acceptance. From the evaluation, Malaysian are more prefer for a darker, strong aromatic and the fishy taste of fish sauce. This study reveals a future research in producing a high quality and high nutrition of fish sauce by following the standard of producing fish sauce in order to enhance the economical values of the product.