Abstract
ABSTRACT Biochemical characteristics of fish sauce made from Pacific whiting whole fish and a mixture (1:1) of its byproducts were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and pH decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were negligible after 3 mo. Consumer tests showed a nonsignificant difference in overall acceptance between our samples and commercial anchovy fish sauce (P > 0.05). This study demonstrated that surimi byproducts can be utilized as raw material for fish sauce.
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