Changes in Extractive Components during Spontaneous Fermentation of Fish Sauce Using Eel Intestines

Abstract

To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive components during spontaneous fermentation of fish sauce using eel intestines. This study was aimed at investigating the chemical analysis of extractive components from fermented eel intestines with a view to using it as a food condiment. Fish sauce was produced via fermentation of by-products (intestinal) of processed eel with 35% (w/w) of salt for 180 days. During 180 days of fermentation, the pH decreased to approximately 4.8, and the overall trend of total nitrogen, amino acid nitrogen, non-enzymatic browning index and total volatile basic nitrogen were increasing. The changes and the trend mentioned above indicated that it was a practical method to produce fish sauce using eel intestines, but the spontaneous fermentation cycle was long (more than 6 months).