Physicochemical Changes Associated with Low Salt and External Koji of Fish Sauce

In this study,Chaoshan fish sauce was firstly prepared by incubating the mixtures of anchovies at different salt contents (10%,15%,20%,30%)and koji contents (0%,5%) conditions for 30 days.Then further increase the salt contents to 30% for 180 days fermentation.The changes of indexes,including total soluble nitrogen(TSN),amino-acid nitrogen (AA-N),total volatile base nitrogen (TVB-N),pH value,non-enzymatic browning index,free amino acid composition,chromatic aberration and the sensory evaluation were determined during 210 days fermentation.The results demonstrated that both low salt content and low salt content integrating of koji were advantage to the fish sauce fermentation.Those two fermentation processes increased the contents of TSN,AA-N and free amino acid (Glu,Ala,Lys),when compared with the corresponding indexes of the traditional Chaoshan fish sauce.And the optimum conditions were 15% salt with 5% koji.