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《Journal of Shandong Agricultural University(Natural Science Edition)》 2018-06
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Effect of Tetragenococcus halophilus on Fish Sauce Fermented with Wastes after Salmon Production

YAN Wen-hua;OU Jie;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University;  
In this research, with the salmon processing waste as raw material, low salt fish sauce was fermented by adding koji technology. By optimizing salinity and the percentages of koji, the suitable fermentation conditions of salmon fish sauce were determined: 12% salinity and 7% koji addition. Under these conditions, the effect of Tetragillus halophilus on the fermentation of salmon fish sauce was studied. The results show there was no significant difference in total nitrogen content between the two groups. But compared with the group without T. halophilus, the content of amino acid nitrogen, total acid and free amino acid in the fermentation broth of T. halophilus was higher, and the p H value was lower.
【CateGory Index】: TS264.2
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