Influence of Salt Concentration on Formation of Flavour Ingredients in Fermentation of Shrimp Sauce
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Abstract:
In this paper, shrimp waste was fermented to produce shrimp sauce. Data showed that at 20% salt concentration the free amino acids content was 16.8450 mg/g. Aldehydes and pyrazines accounted for 2.77% and 28.47% of total volatile ingredients, respectively. At 30% salt concentration the contents of the above mentioned ingredients were 14.4886 mg/g, 0.67%, 7.33% respectively. However, the TVBN value at 20% salt concentration was higher than that at 25% and 30% salt concentrations. Besides, the former had obvious odourous smell and its overall flavour was worse. The above results showed that salt concentration exert great influence on the formation of flavor ingredients in shrimp sauce fermentation. Though lower salt concentration was favourable for the production of free amino acids, aldehydes and pyrazines, it did not inhibit the putrefaction completely. In summary, 25% salt concentration was appropriate.
