Abstract:The accelerated ripeness of traditional fish sauce in latter fermentation by control of temperature was studied. Changes in total soluble nitrogen (TSN), amino-acid nitrogen (AA-N), total volatile base nitrogen (TVB-N), pH value, viable bacterial count, color aberration of fish sauce were observed. Changes in odor of fish sauce were analyzed by the sensory evaluation and head space-GC-MS analysis (HS-GCMS). The results suggested that TSN, AA-N increased in the accelerated ripeness with the increasing of temperature and time. However, pH value, viable bacterial count and TVB-N showed few changes. The odor of fish sauce was improved by quantitative descriptive analysis (QDA) test after holding temperature processing. HS-GC-MS showed that, after 8 d temperature-incubation process at 60 ℃, the contents of volatile fatty acids, 2-methylpropanal, 2-methylbutanal, and dimethyltrisulfide increased. And the volatile compounds and contents in accelerated fish sauce by 2- year fermentation reached the same levels in fish sauce by 3-year fermentation.
