Table 1.
Analysis of the physical and chemical indicators in fish sauce at different fermentation stages.
| Time (months) | Average content ± SD | ||||
|---|---|---|---|---|---|
| pH | TSN (mg/mL) | AAN (mg/mL) | TMA (μg/mL) | FAA (mg/mL) | |
| 0 | 6.2 ± 0.3 a | 4.7 ± 0.1 d | 2.0 ± 0.1 e | 105 ± 5.5 a | 4.2 ± 0.1 f |
| 3 | 5.9 ± 0.0 b | 8.8 ± 0.0 c | 4.9 ± 0.2 d | 140 ± 12.4 a | 10.0 ± 0.1 e |
| 6 | 6.0 ± 0.2 ab | 12.1 ± 0.2 a | 10.2 ± 0.2 a | 140 ± 0.2 a | 27.1 ± 0.3 b |
| 9 | 5.8 ± 0.1 bc | 8.8 ± 0.1 c | 6.3 ± 0.0 c | 111 ± 0.0 a | 16.1 ± 0.1 d |
| 12 | 5.5 ± 0.0 d | 9.5 ± 0.2 b | 6.1 ± 0.4 c | 104 ± 11.6 a | 24.2 ± 0.2 c |
| 15 | 5.6 ± 0.1 cd | 12.0 ± 0.1 a | 7.7 ± 0.0 b | 94 ± 5.8 a | 30.6 ± 0.2 a |
a,b,c,d,e,f Statistical analysis using a one-way ANOVA (Duncan, Tukey, p < 0.05), with same letters showing no significant differences. TMA is formed by reducing trimethylamine N-oxide (TMAO) in the decomposition process of fish and meat due to bacterial action.