Effects of Sterilization Technology and Storage Temperature on the Quality of Fermented Puffer Fish Sauce during the Preservation

Abstract

The aim of this work was to explore the effects of sterilization technology and temperature on the quality of fermented puffer fish sauce during storage period. The changes of pH, water activity (Aw), total acid, amino acid nitrogen (AAN), volatile basic nitrogen (TVB-N), thio-barbituric acid (TBA) and total bacterial count were observed during storage of fermented puffer fish sauce, which processed by different sterilization techniques and stored at different temperatures. The results showed that the preservation effect of the high-pressure sterilization group and the compound sterilization group were both better than that of the vacuum packing group, the preservative group and the irradiation treatment group at two preservation temperatures. In particular, the compound sterilization group showed better preservation effect. The amino acid nitrogen, total acid, and TVB-N of the composite sterilization group were 0.132 g/100 g, 0.115 g/100 g, and 17.03 mg/100 g respectively when stored at 4 ℃, which were all lower than that at 25 ℃, which were 0.148 g/100 g, 0.17 g/100 g, and 26.20 mg/100 g respectively. The preservation effect was better when stored at 4 ℃. The research provides a theoretical basis for the commercial preservation of fermented puffer fish sauce.

Keywords

• puffer fish
• fermented fish sauce
• sterilization technology
• storage temperature
• quality