Overall Quality and Sensory Acceptance of a Lysine‐Fortified Fish Sauce

The feasibility of making fish sauce with added lysine was studied. A difference was found in quality of the volatile compounds detected from the control and from the lysine‐added samples. High concentration of lysine did not significantly affect acceptance due to aroma but reduced acceptance of flavor and color. Addition of lysine could feasibly increase protein level of fish sauce. Sensory evaluation in terms of overall quality showed that addition of up to 2.0% lysine was quite acceptable.