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KMID : 0380620110430030334
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 3 p.334 ~ p.340
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Quality Properties of Fermented Squid Seasoning Manufactured with Fermentation Accelerator
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Choi Seung-Hwa
Kim Sang-Moo
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Abstract
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Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different fermentation periods. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation periods, whereas volatile basic nitrogen content and pH were the lowest. Based on the amino-N content, squid with 10% koji fermented for 10 days was selected for further analyses. The inosine and glutamic acid contents of the fermented squid were highest innucleotide composition, their related compounds, and free amino acids, respectively. The IC50 values of the fermented squid on DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and α-glucosidase inhibitory activities were 6.20 and 4.41 mg/mL, respectively. Based on the results of a sensory evaluation, the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, cowmeat, and fisheries seasonings.
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KEYWORD
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accelerator, Aspergillus oryzae koji, fermentation, natural seasoning, squid
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