Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries

This study evaluated chemical safety indicators in 38 commercial fish sauces from Thailand, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further characterized metabolite profiles using untargeted ¹H nuclear magnetic resonance (¹H-NMR) spectroscopy. Vietnamese fish sauces exhibited the highest total nitrogen content and lowest pH, indicating superior fermentation quality. Sodium concentrations ranged from 5037 to 12,637 mg/100 mL, and nearly 40% of products, particularly Thai and Korean, exceeded the permitted labeling tolerance (≤120%), highlighting substantial labeling inaccuracies. Preservative analysis revealed the unauthorized or excessive use of benzoates and sorbates in several samples, indicating regulatory non-compliance. Preservative analysis revealed that three of seven Taiwanese samples contained dehydroacetic acid above the regulatory limit of 1 g/kg, with sample C6 both mislabeled and showing the highest concentration (3.22 g/kg). Among the ten Vietnamese samples, two exceeded the permissible limits for combined preservative use, and samples D2–D5 contained triacetin, a non-listed food additive, in violation of current regulations. Notably, South Korean fish sauces contained histamine concentrations up to 539.85 ± 318.88 ppm, with several samples surpassing the Taiwanese regulatory limit of 400 ppm, raising significant food safety concerns. Metabolomic analysis differentiated products by country, with formic acid, acetate, branched-chain amino acids, and alanine contributing to the distinct profiles of Thai and Taiwanese fish sauces. Collectively, our results provide critical insights into the quality and safety of fish sauce products, highlighting the importance of monitoring biogenic amines and ensuring accurate labeling to comply with food safety regulations.