Authors : Glend S. Sales; Myrna C. Bigueja; Christine B. Formanes; Tomas C. Sales Jr.

Volume/Issue : Volume 11 - 2026, Issue 6 - June

Google Scholar : https://tinyurl.com/bdw7fxz5

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DOI : https://doi.org/10.38124/ijisrt/26jun1158

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Abstract : This study evaluated the physicochemical, sensory, and microbiological qualities of fish sauce (patis) produced from lantern fish (Benthosema pterotum), locally known as “Sirum-sirum,” an underutilized by-catch species commonly found in the coastal waters of Pasacao, Camarines Sur, Philippines. The study aimed to determine the most acceptable fishto-salt ratio for fish sauce production and assess the nutritional and microbial quality of the resulting product. Fresh lantern fish were fermented using three fish-to-salt ratio treatments: Treatment 1 (1:3), Treatment 2 (1:4), and Treatment 3 (1:5) for a period of 90 days. The fermented fish sauce was subjected to sensory evaluation, proximate analysis, and microbiological examination. Results of the sensory evaluation revealed significant differences among treatments in flavor, odor, and saltiness, while no significant difference was observed in color.

Keywords : Lantern Fish, Benthosema Pterotum, Fish Sauce, Patis, Fermentation, Sensory Evaluation, Proximate Analysis, Microbiological Quality.

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