Safety And Rapid Fernentation Process Of Fish Sauce

Fish sauce, a traditional condiment of the Asia countries, was an aquatic condiment, which remains the unique flavor of fish for its rich taste and eutrophy. It had been widely used in those countries. This paper focused on ocean low-valued fish mackerel which was used for low salt fish sauce and its technology of fast fermentation was investigated. The details of the paper were as follows.1、The effects of salinity、koji and the carbon source on fish sauce fast fermentation were investigated. Amino acid nitrogen and TVBN of the fish sauce was higher, when salinity and the percentages of koji were increasing. Fish sauce fermentation was influenced by carbon source. Sucrose was the best carbon source for fish sauce fermentation in this article. The fish sauce under this condition had high contents of amino acid nitrogen with good favor. The result shows the optimal fermentation process was as follow: the salinity was 12%, the percentages of koji was 10% ,and the carbon source was sucrose. The kinetic models of producing amino acid nitrogen was y=1.58-1.505/[l+（x/11.669）^1.144].Another research showed that the contents of histamine display invariably during fermentation. Histamine depend on the correspondence in materials.2、The effects of process control technology on fish sauce fast fermentation were investigated. It shows that changes of the temperature affected fish sauce fermentation. The effects of temperature changes were investigated and the best technology were as follows: fermentation in 30℃for 9d, then fementation in 40℃for 9d. The fish sauce under this condition had high contents of amino acid nitrogen and low contents of TVBN. The contents of amino acid nitrogen、pH and the contents of TVBN were 1.16 g/100mK 5.46 and 136.0 g/100ml.Zn²⁺、Ca²⁺and Mg²⁺metal ion activator had no activation action on fish sauce fermentation. Adding of 3 metal ions degraded content of TVBN、amino acid nitrogen and TSN. With the increasing of metal ions concentration, fish sauce was inhibited, especially Zn²⁺.3、The effects of heat treatment on amino acids and flavor of fish sauce were investigated. The results demonstrated that the content of amino acids ingredient influenced by heat treatment temperature. With the increasing of temperature, the content of amino acids was degraded. Heat treatment temperature of 105℃fish sauce had better flavor, the content of glycine and aspartic acid were 13.88 g/100ml and 9.58 g/100ml. The volatile flavor compounds were extracted by SPME and were detected by GC-MS in low salt fish sauce from mackerel. 60 compounds were detected as the main volatile compounds . With 12 acid compounds, 14 alcohol compounds, 9 aldehydes compounds, 11 carbonyl compounds, 4 ester compounds, 18 nitrogen compounds? 14 ketones and esters compouds, 8 nitrogen containing compounds, 3 sulfur containing Compounds and 3 alkanes compounds. The major volatile compounds involved of 2-methy-propanoic acid, phenylethyl alcohol , 3-methyl-butanal, benzaldehyde, benzeneacetaldehyde, methyl-pyrazine, and 3-methylthio-propanal and so on.