Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria

The effect of sucrose addition on the quality of compound strain fermented products was studied. The shrimp heads of Litopenaeus vannamei was selected as raw materials,and sucrose of different concentrations was added in the early stage of fermentation. The physicochemical and safety indicators of shrimp head sauce during fermentation were tracked,including the monitoring of pH,histamine,TVB-N and AA-N. The nutritional components of the finished sauce were detected and sensory evaluation was carried out. The results showed that the pH of the sucrose group was stable at 8.6 in the late stage of fermentation,the total number of colonies decreased. After adding sucrose,there was no significant change in crude fat and protein content of shrimp head sauce(P>0.05),the total sugar content of shrimp head sauce added with 2%,4%,6% sucrose was 2.94,3.79 and 4.67 times of the control group when fermented for 14 d,respectively.With the increase of sucrose concentration,histamine content decreased in turn,and there was a dose-response relationship.The contents of histamine in the 2%,4% and 6% sucrose groups were 71.4%,60.0% and 47.4% of the control group,respectively. At the same time,the product was safe after sucrose addition,the TVB-N content decreased slightly,AA-N content was higher than 0.65 g/100 g,protein content was 9.55 g/100 g,and had high nutritional value. In addition,sucrose reduced the volatilization of fermentation pungent odor,significantly improved the sensory flavor,and optimized the rapid fermentation quality of the composite bacteria to a certain extent..