Abstract:

An accelerated fermentation technology was investigated to prepare low-salt fish sauce through by-products from fresh water fish processing as materials. The fermentation condition for preparing low-salt fish sauce was optimized through orthogonal experiments to be 8% salt, 0.25% enzyme, 1:0.75 of solid-liquid ratio and 45 ℃ of fermentation temperature. The prepared salt-low fish sauce under this optimal condition was 19.43% solid residue and 0.73 g/100ml of free amino acids. In addition, orange and transparent, no suspension, no precipitate, natural fragrance and excellent taste were the major characteristics of the fish sauce prepared at optimal fermentation condition.

Key words: fresh fish, by-products, low salt fish sauce, accelerated fermentation