Skip to main content
SpringerLink
Log in

Thai Fish Sauce: A Traditional Fermented Sauce

  • Chapter
  • First Online:
Book cover Modernization of Traditional Food Processes and Products

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 11))

  • 1628 Accesses

Abstract

Fish sauce or “Nam Pla” in Thai, the clear aqueous product of prolonged salting fish fermentation, requires 9–12 months natural fermentation. It is made from either freshwater or saltwater fish. Fish sauce is used as a flavoring ingredient in Thai cooking as well as other Asian cooking.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 79.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Areekul S, Thearewibul R, Matrakul D (1974) Vitamin B12 contents in fermented fish, fish sauce and soya-bean sauce. Southeast Asian J Trop Med Public Health 5:461

    Google Scholar 

  • Boonpan A (2002) Studied on production and characterization of halophilic ribonuclease from halotolerant Pseudomonas sp. For fish sauce fermentation. Master of Science Thesis, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Bovornreungroj P (2005) Selection of extremely halophilic bacteria producing halophilic proteolytic enzyme for fish sauce production. Ph.D Dissertation, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Chaiyanan S (2000) Selection of bacterial strains for improvement of fish sauce fermentation. Ph.D Dissertation, University of Maryland

    Google Scholar 

  • Chaiyanan S, Chaiyanan S (1983) Role of bacteria in flavor and odor development of Thai fish sauce. J Ind Edu Sci 2(2):1–13 (in Thai)

    Google Scholar 

  • Chaiyanan S, Chaychotcharoen N (1987) Proteolytic activities of 10% salt tolerant bacteria. J Sci Ind Edu KMITT Thonburi 6:115–125 (in Thai)

    Google Scholar 

  • Chaiyanan S, Chaiyanan S, Maugel T, Huq A, Robb FT, Colwell RR (1999) Polyphasic taxonomy of a novel Halobacillus, Halobacillus thailandensis sp. Nov. isolated from fish sauce. Syst Appl Microbiol 22:360–365

    Article  CAS  Google Scholar 

  • Codex Standard 302-2011. http://www.codexalimentarius.net/download/standards/11796/CXS_302e.pdf

  • Department of Science (1961) Production of fish sauce by rapid method. Res Rep Dep Sci 24:55–56 (in Thai)

    Google Scholar 

  • FDA (2000) Food and Drug Administration Compilation of Laws, Rules and Regulations, Ministry of Health, Administrative Order and Guideline to Fish Sauces, 203 p

    Google Scholar 

  • Garby L, Areekul S (1974) Iron supplementation in Thai fish sauce. Ann Trop Parasitol 68:467–476

    CAS  Google Scholar 

  • Gildberg A, Shi XQ (1994) Recovery of tryptic enzymes from fish sauce. Process Biochem 29:151–155

    Article  CAS  Google Scholar 

  • Gongtip P (1965) The study of fish sauce fermentation using enzyme bromelain. B.Sc. Research, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Hiraga K, Nishikata Y, Namwong S, Tanasupawat S, Takada K, Oda K (2005) Purification and characterization of serine proteinase from a halophilic bacterium, Filobacillus sp. RF2-5. Biosci Biotechnol Biochem 38:38–44

    Article  Google Scholar 

  • Jongsereejit B (1990) Production of koji for fish sauce production. Master of Science Thesis, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Klomklang W (1995) Study on fermentation of fish sauce by using halophilic bacteria with koji. Master of Science Thesis, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Liptasiri S (1975) The study of some characteristics of bacteria isolated from Thai fish sauce. Master of Science Thesis, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Lopetcharat K (1999) Fish sauce: the alternative solution of pacific whiting and its by-products. Master of Science Thesis, Corvallis, Oregon State University

    Google Scholar 

  • Lopetcharat K, Park JW (2002) Characteristics of fish sauce made from Pacific whiting and surimi by-products during fermentation stage. J Food Sci 67:511–516

    Article  CAS  Google Scholar 

  • Ministry of Public Health (2000) Notification of the ministry of public health No. 203/2543 Re: Fish Sauce www.usdathailand.org/uselectfl/rprt/18.doc

  • Mittranond C (1983) Experimental Fish sauce fermentation using enzymes and halophilic bacterial cultures. Master of Science Thesis, Mahidol University, Thailand (in Thai)

    Google Scholar 

  • Muangthai P, Nakthong P (2014) Detection of some biogenic amines content in Thai sauces. IOSR J Appl Chem 7(7):53–59

    Article  CAS  Google Scholar 

  • Phithakpol B, Varanyanond W, Reungmaneepaitoon S, Wood H (1995) The traditional fermented foods of Thailand. Institute of Food Research and Product Development, Kasetsart University, Thailand and ASEAN Food Handling Bureau, Malaysia

    Google Scholar 

  • Poosaran N (1986a) Fish sauce I: acid hydrolysis at ambient temperature. Songklanakarin J Sci Technol 8:43–46

    CAS  Google Scholar 

  • Poosaran N (1986b) Fish sauce II: enzyme hydrolysis. Songklanakarin J Sci Technol 8:205–208

    CAS  Google Scholar 

  • Raksakulthai N, Haard NE (1992) Correlation between the concentration of peptides and the flavor of fish sauce. ASEAN J Food Sci Technol 7:86–90

    CAS  Google Scholar 

  • Raksakulthai N, Lee YZ, Haard NF (1986) Effect of enzyme supplement on the production of fish sauce from male capelin Mallotus villosus. Can Inst J Food Sci Technol 19(1):28–33

    Article  CAS  Google Scholar 

  • Saengjindawong M, Winitnuntarat S (1984) The Study of Type and number of bacteria during the first period of fish sauce fermentation. J Fishery 33(1):69–72 (in Thai)

    Google Scholar 

  • Saisithi P (1967) Studies on the origins and development of the typical flavor and aroma of Thai fish sauce. Ph.D. Dissertation, University of Washington

    Google Scholar 

  • Saisithi P (1968) Odor and flavor of Thai fish sauce. J Fishery 21(3):467–474

    Google Scholar 

  • Saisithi P (1987) Traditional fermented fish products with special reference to Thai product. ASEAN J Food Sci Tech 3:3–10

    Google Scholar 

  • Saisithi P (1994) Traditional fermented fish: fish sauce production. In: Martin AM (ed) Fisheries processing: biotechnological application. Chapman and Hall, London, pp 111–131

    Chapter  Google Scholar 

  • Saisithi P, Kasemsarn B, Liston J, Dollar AM (1966) Microbiology and chemistry of fermented fish. J Food Sci 31:105–110

    Article  CAS  Google Scholar 

  • Samittasiri K (1986) Halophilic bacteria in fish sauce fermentation. Master of Science Thesis, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Sirighan P, Raksakulthai N, Yongsawatdigul J (2006) Autolytic activity and biochemical characteristics of endogenous proteinases in Indian anchovy (Stolephorus indicus). Food Chem 98(4):678–684

    Article  CAS  Google Scholar 

  • Suntinanalert P (1979) Role of microorganisms in the fermentation of nam pla in Thailand: relationship of the bacteria isolated from nam pla produced from different geographical localities in Thailand. Master of Science Thesis, Mahidol University, Thailand (in Thai)

    Google Scholar 

  • Suwanik R (1977) Iron and iodine fortification of common salt and fish sauce. Research report, Medical Association of Thailand (in Thai)

    Google Scholar 

  • Suwunnasart P (1966) Comparison of the effect of commercial enzyme and crude papain in fish sauce fermentation. Department of Fishery, Kasetsart University, Thailand (in Thai)

    Google Scholar 

  • Thongthai C, Siriwongpairat M (1978) Changes in the viable bacterial population, pH and chloride concentration during the first month of nam pla (fish sauce) fermentation. J Sci Soc Thailand 4:73–78

    Article  CAS  Google Scholar 

  • Thongthai C, Mcgenity TJ, Suntinanalert P, Grant WD (1992) Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla). Lett Appl Microbiol 14:111–114

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

    Wunwiboon Garnjanagoonchorn

Authors
  1. Wunwiboon Garnjanagoonchorn
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Wunwiboon Garnjanagoonchorn .

Editor information

Editors and Affiliations

  1. University of Malta, MSD, Malta

    Anna McElhatton

  2. Université Mohamed V, École Normale Supérieure, Rabat, Morocco

    Mustapha Missbah El Idrissi

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Garnjanagoonchorn, W. (2016). Thai Fish Sauce: A Traditional Fermented Sauce. In: McElhatton, A., El Idrissi, M. (eds) Modernization of Traditional Food Processes and Products. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 11. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7671-0_11

Download citation

Publish with us

Policies and ethics

Search

Navigation