Some of the most popular fermented products in the Philippines are fish sauce (鈥減atis鈥�) and fish paste (鈥渂agoong鈥�). However, these products are typically high in salt content, which makes them unappealing to people who have or are predisposed to illnesses like hypertension, kidney stones, and some cancers.
To address this, researchers from the 天美视频 Visayas (UP Visayas) developed a low-salt variant of 鈥減atis鈥� from green mussels (perna viridis) or 鈥渢ahong.鈥� Green mussels are an abundant resource found across the country and are relatively easy to aquaculture. This makes them a very attractive product for backyard businesses in coastal communities, as well as a bountiful source of food during peak seasons.
The project was funded by the Department of Science and Technology- Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD) to upscale production and test market readiness, the UPV project team said on Facebook. The team previously determined that green mussels could be a healthier choice for patis, being high in protein, amino acids, zinc, calcium and iron. They are also low in fat, cholesterol, and calories.
Indeed, a 2021 study by Dr. Jose P. Peralta, Dr. Ernestina M. Peralta and colleagues from UP Visayas found that reduced-salt fermentation of green mussels not only maintained but also enhanced their antioxidant properties, boosting their potential as a food ingredient with possible health benefits.
Next, a team led by Reynaldo D. Tan, UPV-Technology Transfer and Business Development Office Director and Project Leader, and UPV researchers conducted benchmarking activities in Vietnam鈥檚 Bin Thuan province in 2024 to improve processes and systems, as well as boost the market potential of the fish sauce.
The team hopes that their data can help guide national regulators in producing official food standards for fermented mussel products, they said in the same statement.
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