The production of fermented fish sauce was replicated in the laboratory of the Dept. of Fisheries Technology in order to study the microbiological and physical changes associated with the process. Fish sauce was produced by incubating mixtures of low valued small freshwater fish at different concentrations of sodium chloride (25% as Treatment-I, 30% as Treatment-II and 35% as Treatment-III) for 9 months of fermentation (March to December) and 15 days of aging. Changes in bacterial composition and physical condition were observed. Due to effect of salt the bacterial population gradually changed and finally salt tolerant bacteria survived and multiplied. The major bacterial groups identified in fish sauce were Bacillus, Micrococcus, Lactobacillus and Pseudomonas. Due to action of enzymes present in fish body and intestine the solid fish gradually converts in to liquid where salt acts a preservative to prevent the fish from spoilage. Finally the sensory analysis of fish sauce was done through panel test. Considering the values of different parameters (salt content, test, colour and flavour) fish sauce produced with 25% salt (Treatment-I) was found to be of best quality Faisal et al. Microbial and physical changes in fish sauceRes.

Correction: On 29th April 2015 the last line of the abstract was changed from “…  the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.” TO “…the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.”  The page numbers of this article were also changed from 175-181 to 177-183..  A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015