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
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author Nakano, Mitsutoshi
Sagane, Yoshimasa
Koizumi, Ryosuke
Nakazawa, Yozo
Yamazaki, Masao
Watanabe, Toshihiro
Takano, Katsumi
Sato, Hiroaki
author_facet Nakano, Mitsutoshi
Sagane, Yoshimasa
Koizumi, Ryosuke
Nakazawa, Yozo
Yamazaki, Masao
Watanabe, Toshihiro
Takano, Katsumi
Sato, Hiroaki
author_sort Nakano, Mitsutoshi
collection PubMed
description 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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spelling pubmed-56714792017-11-09 Data on the chemical properties of commercial fish sauce products Nakano, Mitsutoshi Sagane, Yoshimasa Koizumi, Ryosuke Nakazawa, Yozo Yamazaki, Masao Watanabe, Toshihiro Takano, Katsumi Sato, Hiroaki Data Brief Agricultural and Biological Sciences    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. Elsevier 2017-10-14 /pmc/articles/PMC5671479/ /pubmed/29124089 http://dx.doi.org/10.1016/j.dib.2017.10.022 Text en © 2017 Published by Elsevier Inc. http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Agricultural and Biological Sciences   
Nakano, Mitsutoshi
Sagane, Yoshimasa
Koizumi, Ryosuke
Nakazawa, Yozo
Yamazaki, Masao
Watanabe, Toshihiro
Takano, Katsumi
Sato, Hiroaki
Data on the chemical properties of commercial fish sauce products
title Data on the chemical properties of commercial fish sauce products
title_full Data on the chemical properties of commercial fish sauce products
title_fullStr Data on the chemical properties of commercial fish sauce products
title_full_unstemmed Data on the chemical properties of commercial fish sauce products
title_short Data on the chemical properties of commercial fish sauce products
title_sort data on the chemical properties of commercial fish sauce products
topic Agricultural and Biological Sciences   
url 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
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