To shorten the fermentation period of fish sauce and effectively utilize aquatic products processing waste, aquatic products processing waste was added to mackerel (Decapterus maruadsi) before starting the fermentation at a hold temperature of 30 �� or under sunlight illumination. Meanwhile, protamex was added as a substitute for aquatic products processing waste for a comparative investigation. pH and the contents of total nitrogen, amino nitrogen and non-salt soluble solids and water activity of the fermentation products at different fermentation stages were measured. The best fish sauce was produced by fermentation with the addition of aquatic products processing waste under sunlight illumination, its total nitrogen and amino nitrogen contents after 80 days of fermentation were 2.03 g/100 mL and 1.44 g/100 mL, respectively. The free amino acid composition analysis indicated that its amino acid composition was different from that of a commercial product, but it was acceptable to consumers in smell, taste and so on.
FANG Zhong-Xing,WENG Wu-Yin,WANG Mei-Gui et al. Effect of Adding Aquatic Products Processing Waste on the Production of Fish Sauce Prepared from Fermented Mackerel (Decapterus maruadsi)[J]. FOOD SCIENCE, 2010, 31(23): 132-137.