Effect of Salinity and the Percentages of Koji on Fish Sauce Fermentation with Wastes after Sliced Talapia Production

This paper is to study fish sauce fermentation technology with wastes after sliced talapia production.The fish sauce fermentation under different salinity(4,7,10,13) and percentages of koji(10%,15%,25%,35%)was investigated in the terms of the changes of amino acid nitrogen,total acid,TVBN,color parameter and sensory evaluation.The optimal fermentation condition was the salinity 7 g/dL and the percentages of koji 10% by considering all the above index.The fish sauce under this condition had high contents of amino acid nitrogen and total acid,little rottenness,good favor and sensory evaluation.