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Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

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Abstract

Biochemical characteristics of fast fermented fish sauce made by adding anchovy juice during the process of low salt, solid state fermentation were investigated using 3 different techniques (A: adding anchovy juice in the process of making koji, B: adding anchovy juice in the process of fermentation, and C: not adding anchovy juice). After fermentation under optimized conditions, the amino nitrogen contents of sauces A and B were 7.50 and 7.73 mg/mL after two weeks, respectively. Chemical analysis suggested that the amounts of amino nitrogen and reducing sugar, degree of hydrolysis (DH), DPPH radical-scavenging activity, total acidity, and total amino acid in sauce B were higher than those in sauce A. Volatile odorant analysis and sensory evaluation showed that sauce B was superior to sauce A. Adding anchovy juice during the process of fermentation is a good way to produce a fish sauce with a good flavor and nutrition value.

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Xiaohang Yu, Xiangzhao Mao, Shuai He, Pei Liu, Yanchao Wang & Changhu Xue

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  1. Xiaohang Yu
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  2. Xiangzhao Mao
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  3. Shuai He
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  6. Changhu Xue
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Correspondence to Xiangzhao Mao.

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Yu, X., Mao, X., He, S. et al. Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products. Food Sci Biotechnol 23, 1497–1506 (2014). https://doi.org/10.1007/s10068-014-0205-2

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  • DOI: https://doi.org/10.1007/s10068-014-0205-2

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