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A fish sauce is made from a fermentation of fish and salt. It is a clear reddish-golden brown color and salted taste. Sodium chloride plays an important role in taste and quality of the fish sauce that is essential for a qualified exporting product in Thailand. The concentration of sodium chloride must be controlled strictly under national and international quality standards. This work focused on determination of sodium chloride in samples of Thai fish sauce using Mohr’s titration method, and comparison the quantified results to the international food standards code and standard of the Ministry of Industry. Thai commercial fish sauce products, which were pure fish sauce of 35 samples and mixed fish sauce of 21 samples, were purchased from local stores and supermarkets in Pathum Thani and Bangkok, Thailand. The measurable quantity obtained from those samples, was compared to the international (CODEX STAN 302-2011) and national (Thai industrial standard institute, TIST) standards.
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