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

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...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(5), , pp.1497-1506
Main Authors: Yu, Xiaohang, Mao, Xiangzhao, He, Shuai, Liu, Pei, Wang, Yanchao, Xue, Changhu
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Summary: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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0205-2