Low-Salt Fermented Mussel Sauce as a Potential Functional Food and Ingredient

Fish sauce will remain as one of the Philippines ‘ethnic products that Filipinos relish as part of their daily meal but it is quite difficult to market as health food due to its high salt content. The project intends to adapt and change traditional fish sauce made by methods like fermentation into a health product with functional and bioactive properties. Varying fermentation methods, utilizing low salt to mussel ratio will be tested, considering the nutritional composition, sensory qualities, and functional and bioactive properties of the product. The mussel sauce produced from the developed method will be the basis to determine the product’s characteristics/profile such as proximate composition, nutritional content (amino acid and lipid profile, minerals and vitamin content. Likewise, by-product from the process, if present, will be recovered, processed into dry powder form and test for its nutritional composition.

The final product will be packed using institutional packaging materials and will assess its function in protecting the nutritional components and properties of the product as well as its shelf stability at ambient conditions. Evaluation of the financial viability and competitiveness of the develop product using the value/supply chain approach will conducted

Project Leaders

Ernestina M. Peralta

Ernestina M. Peralta

Institute of Fish Processing Technology
College of Fisheries and Ocean Sciences
University of the Philippines Visayas (UPV)


  • Low salt mussel sauce

Target Beneficiaries

  • Cooperatives
  • Small-scale enterprise
  • Medium-scale enterprise
  • Large-scale enterprise


  • UP Visayas, Iloilo