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Abstract
Phu Quoc now has about 86 enterprises and some small households producing fish sauce; capacity of producing fish sauce is about 25 million liters per year; about 20% of production establishments (6 out of 30 typical enterprises) are eligible for export; most of businesses employ family workers and conduct experiential production and lack human resources with expertise in processing and quality control; Fish material is anchovy with a few trash fish. Salt purchased from another provinces. Water source is of the island. Fish, salt and water do not contain inorganic arsenic.
The production process of Phu Quoc fish sauce is the traditional fish sauce process. The mixture of fish and salt is incubated in barrels, which are mainly made of wood; incubation time is about one year. Compared with the regulations of TCVN 5107: 2018 and Codex Stan 302-2011: 100% of the samples do not contain inorganic arsenic; 100% of the samples meet the requirements of the sense and the content of Nt, NNH3 and salt; 96.67% of samples meet the Naa content; 66.67% of samples meet the histamin content (<400 mg/kg). The number of unsatisfactory samples of Naa content is 3.33% and of Histamine content is 33.33%, including high quality fish sauce (> 40 grams N/liter) and low quality fish sauce (20÷30 grams N/liter). Therefore, research to find solutions to improve the quality and limit the histamin content for fish sauce bearing Phu Quoc geographical indication, especially fish sauce for export is very necessary and meaningful.