Changes of Components in Salt-Fermented Blenny, Enedrias nebulosus Sauce during Fermentation

To investigate changes of components in salt-fermented blenny, Enedrias nebulosus sauce during fermentation, various chemical properties were examined at 23 months intervals during 18 months of fermentation. The degree of hydrolysis increased sharply until 6 months of fermentation and showed the gentle increasement after that. On the other hand, the contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from to . After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, alanine, lysine, valine, leucine in that order.