Fish sauce brewing technology using squid viscera and carcass scraps as raw material

The squid viscera and carcass scraps are the by-product of squid processing, which account for about 25% of the total squid and are rich in amino acids, fatty acids, and other active ingredients. Most of the squid viscera and carcass scraps have not been effectively utilized, which results in waste of resources and environmental pollution problems. The brewing technology of fish sauce was explored and optimized by singe factor experiment using squid viscera and carcass scraps as raw materials in this study to provide reference for the comprehensive utilization of squid offal resources. The results showed that the brewing offish sauce with squid viscera had more advantages than that of the mixing of viscera and carcass scraps. Under the condition of 10% salt content, the contents of amino acid nitrogen, total nitrogen, and soluble salt-free solid all met the first-grade standard of fish sauce after 56 days offermentation. The brewed fish sauce had bright color, delicious taste, and good saltiness. The results confirmed the feasibility of producing fish sauce with squid viscera and provided a new idea for the high value utilization of squid processing waste.