Nakano Mitsutoshi, Sagane Yoshimasa, Koizumi Ryosuke, Nakazawa Yozo, Yamazaki Masao, Watanabe Toshihiro, Takano Katsumi, Sato Hiroaki
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
The Organization for the Promotion of International Relationship, 709, 1-1-7 Motoakasaka Minato-ku, Tokyo 107-0051, Japan.
Data Brief. 2017 Oct 14;15:658-664. doi: 10.1016/j.dib.2017.10.022. eCollection 2017 Dec.
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.
本数据文章报道了与鱼露味道和风味相关的市售鱼露产品的化学性质。所有产品均进行了三次重复分析。通过水分分析仪分析干燥固体含量。使用盐度计测定鱼露盐度。使用pH计测量pH值。通过滴定法测定酸度。分别使用滴定法和燃烧型氮分析仪评估氨基氮和总氮。所分析的产品来自日本、泰国、越南、中国、菲律宾和意大利。本文以表格形式提供了产品化学性质的数据。
