Abstract:Fish sauce was produced via fermentation of by-products of processed Tilapia with 35% (w/w) of salt for 180 days. Changes of pH, total nitrogen (T-N), amion acid nitrogen (AA-N), total volatile base nitrogen (TVB-N), the non-enzymatic browning index, composition of amion acid were periodically detected. Results showed that the contents of T-N and AA-N were 18.27 mg/mL and 9.05 mg/mL respectively, up to the standard of first grade garos. Prolonging the fermentation time increased the non-enzymatic browning index and TVB-N but decreased the pH values. The product was in rich of Arg, Glu, Ala, Lys and Leu. Besides, the QDA-test showed that the fish sauce was delicious and salty with ammoniacal sapor.
