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Healthy alternative to fish sauce

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dc.citation.firstpage8
dc.citation.journaltitlePanay News
dc.contributor.authorYap, Julio Jr
dc.coverage.spatialPhilippines
dc.date.accessioned2020-05-18T12:56:07Z
dc.date.accessioned2025-05-29T22:13:00Z
dc.date.available2020-05-18T12:56:07Z
dc.date.issued2020-05-18
dc.identifier.citationYap, J. Jr. (2020, May 18). Healthy alternative to fish sauce. Panay News, p. 8.
dc.identifier.urihttp://hdl.handle.net/20.500.12174/8692
dc.language.isoen
dc.publisherPanay News, Inc.
dc.relation.urihttps://www.panaynews.net/healthy-alternative-to-fish-sauce/
dc.subject.agrovocfish silage
dc.subject.agrovocfermented products
dc.subject.agrovocReturn on investment
dc.subject.agrovocProcessed fishery products
dc.subject.agrovocmarine molluscs
dc.titleHealthy alternative to fish sauce
dc.typenewspaperArticle
local.descriptionFollowing the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment or dipping sauce is made from fermented green mussels (Perna viridis). As an alternative to the usual fermented fish patis, it can be used to add flavor to different dishes, soup preparations, as well as a traditional “sawsawan” or dipping sauce. It was claimed that Patis Tahong has the potential of being a functional food and food ingredient.
local.subject.classificationPN20200518_8
local.subject.corporatenameUniversity of the Philippines Visayas (UPV)
local.subject.corporatenamePhilippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (PCAARRD)
local.subject.corporatenameDepartment of Science and Technology (DOST)
local.subject.personalnamePeralta, Ernestina M.
local.subject.scientificnamePerna viridis

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