Influence of neutral protease on formation of volatile aroma components in anchovy sauce.

Neutral protease(As.1398) was used in anchovy sauce fermentation to improve its sensory quality. Results showed that the contents of amino nitrogen,total nitrogen and total titratable acid of anchovy sauce added with neutral protease were obviously higher than those of the sauce without adding enzymes. Besides,addition of neutral protease improved the contents and kinds of complicated volatile flavor compounds,especially volatile fat acids. As.1398 not only accelerated the hydrolysis of fish protein,but also benefited the formation of fish sauce volatile flavors in the early stage of fish sauce fermentation.