Data on the chemical properties of commercial fish sauce products

Mitsutoshi Nakano; Yoshimasa Sagane; Ryosuke Koizumi; Yozo Nakazawa; Masao Yamazaki; Toshihiro Watanabe; Katsumi Takano; Hiroaki Sato

doi:10.1016/j.dib.2017.10.022

Data on the chemical properties of commercial fish sauce products

Data Brief. 2017 Oct 14:15:658-664. doi: 10.1016/j.dib.2017.10.022. eCollection 2017 Dec.

Authors

Mitsutoshi Nakano^{1

2}, Yoshimasa Sagane¹, Ryosuke Koizumi¹, Yozo Nakazawa¹, Masao Yamazaki¹, Toshihiro Watanabe¹, Katsumi Takano³, Hiroaki Sato¹

Affiliations

¹ Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
² The Organization for the Promotion of International Relationship, 709, 1-1-7 Motoakasaka Minato-ku, Tokyo 107-0051, Japan.
³ Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.

Abstract

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.

Keywords: Chemical property; Fermented foods; Fish sauce; Protein digestion; Salinity.