Study on Enzymatic Fermentation of Fish Sauce by Eel Heads

Abstract

To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive component during enzymatic fermentation of fish sauce using eel heads. This study was aimed at investigating the chemical and physical analysis of extractive component from fermented eel heads with a view to using it as a food condiment. Fish sauce was produced via enzymatic fermentation of by-products (eel heads) of processed eel with 30% (w/w) of salt for 8 weeks. During 8 weeks of enzymatic fermentation, the pH decreased to approximately 5.35, the salt content remained constant, and the overall trend of total nitrogen, amino acid nitrogen, browning index, total volatile basic nitrogen and optical density were increasing. The changes and the trend line mentioned above indicated that it was a practical method to produce fish sauce using eel heads.