Studies on the Processing of Low Salt Fermented Sea Foods 2. The Taste Compounds of Low Salt Fermented Sardine

Considering fermented sardine with salt as a reference, the fermented sardines were prepared with 8 or salt, lactic acid, sorbitol and ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about of the total free amino acids while histidine and taurine occupied about of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.