การศึกษาคุณภาพน้ำปลาที่ผลิตในจังหวัดสมุทรสงคราม

บทคัดย่อ

          The result of the study of fish sauces quality which produced in Samut Songkram  Province was up to the standard in 60.7 percent. Products from factories were more standardised than product from non-factory, that is 66.7 and 30.0 percent respectively. True fish sauces were less standardised than mixed fish sauces, that is 57.1 and 62.5 percent respectively. True fish sauces ratio of glutamic acid and total nitrogen were more than the standard level. Mixed fish sauces contained less total nitrogen than standard. Advice and training courses are necessary for producers to improve the production method. Quality control in factory and good manufacturing practice (GMP) will make confidence in safety for consumers.