Abstract: The production of sardine fermented fish sauce was replicated in the laboratory condition in order to determine amino acid and fatty acid composition changes associated with fish sauce processing. Fish sauce was produced by incubating mixtures of sardine (Sardina pilchardus) at 6 different concentrations of sodium chloride and glucose at 37°C for 57 days. Changes in amino acid composition and fatty acid composition between groups were observed. Regarding the total lipids and percentages of DHA and EPA, we can postulate that sardines fish sauce is a good source of DHA and EPA. Either with spices or with out spices fish sauce may be a good source for human with high levels of DHA/EPA ratio and essential amino acid contents. The aim of this study was preparing a fish sauce from sardine (Sardina pilchardus) and determining the fatty acid and amino acid contents. Either for increasing the consuming rates or increasing the economical values of fish, evaluating new alternative processes have a great importance in Turkey. Fish sauce will be one of those products. And due to the current results of amino acid contents, for an adult a few drops of fish sauce can provide the daily requirement of leucine and isoleucine.
Tolga Dincer, Sukran Cakli, Berna Kilinc and Sebnem Tolasa, 2010. Amino Acids and Fatty Acid Composition Content of Fish Sauce. Journal of Animal and Veterinary Advances, 9: 311-315.