Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content

Abstract Good quality fish sauce was produced from anchovies (Stolephorus spp.) that had been allowed to autolyse at pH 4 and low salt concentration. After an initial phase of rapid autolysis, the samples were neutralised, and salt was added to the normal level (250 g kg−1) before the fish sauce was separated by suction. By this method fish sauce with acceptable flavour could be produced after 2 months, whereas the normal production time is more than 6 months. This rapidly‐produced fish sauce had a lower level of volatile base and acid, and a better balanced composition of essential amino acids than a first grade commercial fish sauce.