Data on the chemical properties of commercial fish sauce products

This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured...

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Detalles Bibliográficos
Autores principales: Nakano, Mitsutoshi, Sagane, Yoshimasa, Koizumi, Ryosuke, Nakazawa, Yozo, Yamazaki, Masao, Watanabe, Toshihiro, Takano, Katsumi, Sato, Hiroaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Agricultural and Biological Sciences   
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5671479/
https://www.ncbi.nlm.nih.gov/pubmed/29124089
http://dx.doi.org/10.1016/j.dib.2017.10.022
Descripción
Sumario:This data article reports on the chemical properties of commercial fish sauce products associated with the fish sauce taste and flavor. All products were analyzed in triplicate. Dried solid content was analyzed by moisture analyzer. Fish sauce salinity was determined by a salt meter. pH was measured using a pH meter. The acidity was determined using a titration assay. Amino nitrogen and total nitrogen were evaluated using a titration assay and Combustion-type nitrogen analyzer, respectively. The analyzed products originated from Japan, Thailand, Vietnam, China, the Philippines, and Italy. Data on the chemical properties of the products are provided in table format in the current article.

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