Chemical properties and colors of fermenting materials in salmon fish sauce production

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the s...

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Bibliographic Details
Main Authors: Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato
Format: Article
Language:English
Published: Elsevier 2018-02-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340917306662