Preliminary studies on the comparative chemical composition of the different commercial brands of "patis" in the Philippines / Silvestre V. Bersamin and R. S. J. Napugan

By:

Bersamin, Silvestre V

Contributor(s):

Napugan, R. S. J [author]

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1960 - 1970Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

Open access

In: Philippines. The Philippine Journal of Fisheries Volume 8, Issue no. 2 ( 1960), page 151-158Abstract: Various commercial brands of patis (fermented fish sauce) were analyzed comparatively, for their moisture, total solids, total nitrogen and sodium chloride contents. From the standpoint of nutrition, those with higher total nitrogen contents are considered the better grades. The total solids range from 28.56 per cent to 37.81 per cent and sodium chloride from 22.26 per cent to 26.44 per cent. Samples with high total solids have better keeping quality because of low moisture content. Although almost all the brands fall within the range requirement of total nitrogen, sodium chloride and total solids set by the Philippine Standard Association, yet as revealed by the analysis, these standards and requirements are met without technological planning and no effort is being made by the manufacturers to produce uniform standard grades of patis.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 8, Issue no. 2 ( 1960), page 151-158	Available		IMC000064
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1970 vol. 8 no. 2 (Browse shelf(Opens below))	Volume 8, No. 2 (July - December 1960 - 1970)	Available		IRC00013

Includes bibliographical references

Various commercial brands of patis (fermented fish sauce) were analyzed comparatively, for their moisture, total solids, total nitrogen and sodium chloride contents. From the standpoint of nutrition, those with higher total nitrogen contents are considered the better grades. The total solids range from 28.56 per cent to 37.81 per cent and sodium chloride from 22.26 per cent to 26.44 per cent. Samples with high total solids have better keeping quality because of low moisture content. Although almost all the brands fall within the range requirement of total nitrogen, sodium chloride and total solids set by the Philippine Standard Association, yet as revealed by the analysis, these standards and requirements are met without technological planning and no effort is being made by the manufacturers to produce uniform standard grades of patis.

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