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KMID : 0380620120440010061
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.61 ~ p.68
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The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae
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Cho Won-Il
Kim Sang-Moo
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Abstract
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Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelflife. The shelf-life of the low-salt (5%) squid sikhae at ?1oC based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on α-glucosidase, β-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.
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KEYWORD
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fermented seafood, functional activity, shelf-life, sikhae, squid
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