Abstract: To ascertain reasonable inoculated fermentation conditions of Yuzha made from sliver carp, effect of natural fermentation and fermentation by inoculated lactic acid bacteria on content of chemical parameters and sensory quality of Yuzha was studied. Fermentation could quicken to hydrolyze protein, and then increase water soluble protein content, water soluble solids content and total acidity, decrease pH, produce high amount of free amino acid, enhance content and ratio of free essential amino acid in Yuzha, the changes would format flavor and improve quality of Yuzha. Composition of free amino acid and sensory quality of Yuzha fermented by inoculated lactic acid bacteria would be improved, compared with those of Yuzha by natural fermentation, and Yuzha with the highest sensory quality was obtained by inoculated lactic acid bacteria (Lactobacillus plantarum: Pediococcus pertosaceus=10:1, 106CFU/g) and then fermented for 60 hours.

Key words: Yuzha, Lactobacillus plantarum, Pediococcus pertosaceus, chemical parameters, sensory quality