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2. Materials and methods
2.1. Raw materials
Squid (Symplectoteuthis oualaniensis) processing by-products used was obtained from China Aquatic Zhoushan Marine Fisheries Corporation, Zhoushan, China. Soy bean koji (Aspergilus oryzae) used was obtained from Qingdao Brewing Limited Corporation, Qingdao, China. Flovourzyme used was obtained from Novozyme Corporation(Danmark). Fig. 1 was a flow chart of fermented fish
sauce process from squid by-products.
2.2. Fish sauce samples preparation
The squid (S. oualaniensis) processing by products was composed of heads, viscera, skin and fins. The by-products was thawed by tap water, cut into pieces and chopped into pastes. Fish sauce mush was prepared by fermenting the mixture of squid by-products pastes, soy sauce koji (20%,koji/pastes, w/w), distilled water(80%,water/pastes,w/w),salt (8%, salt/mixture, w/w) and with or without flovourzyme (0.2%, enzyme/pastes, w/w). The mixture was placed in conical flask (1000 ml) and t