Effects of temperature on the characteristics of traditional fish sauce in latter fermentation.

The accelerated ripeness of traditional fish sauce in latter fermentation by control of temperature was studied. Changes in total soluble nitrogen (TSN), amino-acid nitrogen(AA-N), total volatile base nitrogen (TVB-N), pH value, viable bacterial count, color aberration of fish sauce were observed. Changes in odor of fish sauce were analyzed by the sensory evaluation and head space-GC-MS analysis (HS-GCMS). The results suggested that TSN, AA-N increased in the accelerated ripeness with the increasing of temperature and time. However, pH value, viable bacterial count and TVB-N showed few changes. The odor of fish sauce was improved by quantitative descriptive analysis (QDA) test after holding temperature processing. HS-GC-MS showed that, after 8-d temperature-incubation process at 60 ℃, the contents of volatile fatty acids, 2-methylpropanal, 2-methylbutanal, and dimethyltrisulfide increased. And the volatile compounds and contents in accelerated fish sauce by 2- year fermentation reached the same levels in fish sauce by 3-year fermentation.