Author : Montri Klitsaneephaiboon

Summary : A study of Philippine fish sauce (PATIS) was carried out on the biotechnology, chemical changes in fish component, and the formation of flavor compounds during fermentation. Each five sample of PATIS made from DILIS (Stolephorous spp.) and mixed species (Sardinella and CLub mackerel), representing 1, 3, 6, 9, and 12 month stage of fermentation, were analyzed. PATIS made from mixed species (considered as fatty fish) contained more salt-tolerant organisms than PATIS made from DILIS. Bacillus subtilis, B. megaterium, and B. circulans appeared to be predominant throughout the fermentation process. Meanwhile, Micrococcus colpogenes, M. cryophilus, Staphylococcus saprophyticus and S. epidermidis were found in the early and later stage of the fermentation process. These organisms are considered to play an important role in producing of flavor compounds in PATIS. The principal amino acids in both types of patis were threonine, isoleucine, leucine, lysine, methionine, phenylalamine valine, arginine, histidine, alanine, asparatic acid, glutamic acid, glycine, and serine. Cystine, proline, and tryptophan were total absent in both types of fish sauce. Amino acids losses in PATIS due to Maillard reaction, oxidation, and bacterial action cause color development and flavor formation compounds during the period of fermentation.