Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe

Abstract

Taking large yellow croaker roe fermented fish sauce as the research object, analyzed the influence of the amount of koji, the amount of salt added, and the temperature in the fermentation process on the pH of fish sauce, total acid, amino acid nitrogen, volatile base nitrogen, fat, thiobarbituric acid and other physical and chemical indicators. And the content of amino acids at the 30th day of fermentation was analyzed. The results showed that during the fermentation process of large yellow croaker roe and fish sauce, the pH fluctuated during fermentation, and the change of total acid content was consistent with it. The amino acid nitrogen content in the fermentation process showed an upward trend, and the amino acid nitrogen content in the 15% fermented koji was higher than the 10% and 20% koji. The volatile base nitrogen showed an upward trend. Moreover, the volatile base nitrogen of fermented fish sauce under 15% salt content and 35 ℃ was much lower than that of 10% salt content and 40 ℃ fermentation conditions. The fat content showed a downward trend. The thiobarbituric acid content fluctuated slightly in the early stage and raised in the final stage. The contents of free amino acids under different fermentation conditions were compared. Therefore, 15% salt addition, 15% koji addition, and 35 °C were the best fermentation process conditions for large yellow croaker roe and fish sauce.

Keywords

• large yellow croaker roe
• fish sauce
• fermentation process
• quality change