Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries

This study evaluated chemical safety indicators in 38 commercial fish sauces from Thai- land, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further character- ized metabolite profiles using untargeted 1H nuclear magnetic resonance (1H-NMR) spec- troscopy. Vietnamese fish sauces exhibited the highest total nitrogen content and lowest pH, indicating superior fermentation quality. Sodium...