Acceleration of sardine fish sauce fermentation using exogenous
ZHAO Shuaidong1, LIU Ting1, JI Xu1, YANG Zilu1, YIN Xuanwei1, SHI Wenzheng1, WANG Liping1,2,3*, NING Xibin1*
1(School of Food Science and Technology, Shanghai Ocean University, Shanghai 210306, China) 2(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China) 3(Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract: This study aimed to shorten the fermentation process of sardine fish sauce using exogenous protease and Aspergillus YL001. Sardine was divided into two groups, one fermented with exogenous protease only (fish sauce A) and the other fermented with exogenous protease and Aspergillus YL001 (fish sauce B). Fermentation was carried out at 35℃ for 30 days and continued to ferment for 150 days at room temperature. The results showed that the content of amino nitrogen in fish sauce A and B were 7.6 and 10.6 g/L, respectively. Moreover, the content of total soluble nitrogen in fish sauce A and B were 14.2 and 16.3 g/L, respectively. Only fish sauce B met grade Ⅰ according to standard SB/T 10324—1999. Compared with fish sauce A, the contents of amino nitrogen and total soluble nitrogen in fish sauce B increased by 39.5% and 14.8% after 180 days of fermentation. Besides, the content of free amino acid in fish sauce B, especially glutamic acid, was higher than that in fish sauce A. Meanwhile, GC-MS analysis showed that 3-methyl-butyral and 2-methyl-butyral were only detected in fish sauce B. Furthermore, sensory evaluation showed that fish sauce B had better flavor. In general, all the results demonstrated that the mixed fermentation with exogenous protease and Aspergillus YL001 could shorten the fermentation time and improve the flavor of the fish sauce as well.
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