Abstract:

Squid by-products were applied to yield fish sauce by fermentation with three technologies. The changes of contents of total soluble nitrogen, amino nitrogen, total acid and total volatile basic nitrogen, conversion of nitrogen, pH value, and protease activity were determined during the fermentation process as well as the sensory quality of fish sauce. The results indicated that the contents of total soluble nitrogen, amino nitrogen and total volatile basic nitrogen, and conversion rate of nitrogen increased during the fermentation period while pH value, total acid content and protease activity displayed various change trends at different fermentation stages. The results from sensory quantitative descriptive analysis (QDA) showed that all of the fish sauce products had favorable taste without any unpleasant flavor.

Key words: squid, fish sauce, fermentation, biochemical characteristics