Study on the quality of low salt tilapia fish sauce by dual enzyme hydrolysis combined with multi-strain rapid fermentation

This study employed dual-enzyme hydrolysis (neutral protease and Flavorzyme) combined with multi-strain rapid fermentation (involving Lactobacillus plantarum, Zygosaccharomyces rouxii, Aspergillus oryzae, and Bacillus subtilis) to produce low-sodium tilapia fish sauce (FS). The physicochemical properties, flavor, sensory evaluations, and bioactivity of FS were systematically evaluated. FS exhibited high levels of amino nitrogen, total acidity, and total nitrogen, coupled with a high sensory score and low salt content. A total of seventy-three volatile flavor compounds were identified, predominantly including ketones, aldehydes, alcohols, and esters. After fermentation, the total content of various categories of flavor compounds in FS increased significantly (P < 0.05); while the proportions of ketones and aldehydes decreased, the proportions of other flavor components increased, thereby improving the overall flavor profile. Additionally, FS demonstrated strong DPPH radical scavenging activity and xanthine oxidase inhibitory activity, indicating its potential as a functional fish-derived condiment in the food industry.