Research And Development Of Offal Fish Condiment

Offal fish sauce,a kind of seafood condiments,is accepted by more and more people for its delicious flavor and taste.Using the rich protein,amino acids and other nutrients from offal fish to process a unique flavor and rich nutrition quality seafood condiment can meet the tastes of the people,moreover it has great developing value and prospects.In this paper,offal fish was used as nitrogen source,and bran was used as carbon source.Activity of neutral protease,acidic protease and diastatic enzyme,the content of amino state nitrogen of koji and the sensory quality of fermented liquor were used to to select the optimum strains for koji making,and during the high-salt liquid state fermentation,indexes as total sugar,alcohol,total acid,ester,soluble protein,and amino nitrogen were determined regularly.At last,the sample was separated by G-50 and the molecular weight was measured.The results showed that:the optimal aspergillus was As3.042:As3.350=3:1,the ratio of material was 7:3,material water content was 50%,koji-making time was 72h,koji-making temperature was 30 ℃.Under this condition,the highest neutral protease activity was 1671.28u/g,and the taste of fermented condiment was delicious and no peculier smell was generated.In the total fermentation process,the content of total sugar from 20.62g/L up to 23.69g/L and finally stabilized as 9.89g/L;the content of alcohol increased from 0.16%to 0.81%;the content of total acids increased from 0.59g/100g to 1.69g/100g and finally stabilized in 1.45g/100g;the content of total ester was from 0.265g/100L to 46.14g/100L and remained stable;the content of soluble protein increased from 86.88μg/mL to 171.08 μg/mL and remained stable;amino nitrogen content increased from 0.87g/100g to 1.28g/100g and remained stable.After 90 days of fermentation,the sample was separated by G-50,and four components was separated,the molecular weigh of them were 33193.27Da,13336.75Da,6430.578Da and 1137.274 Da,after 180 days of fermentation,the molecular weight of the same four components is 30300.51Da,14609.99Da,6430.578Da and 1004.015 Da.