Quality Changes in Low-Salted Squid Jeot-gal during Fermentation and Determination of Shelf-life

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 41; no. 5
• Main Authors: Lee, K.G., Gangneung-Wonju National University, Gangneung, Republic of Korea, Kim, S.M., Gangneung-Wonju National University, Gangneung, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.05.2012
• Subjects: antioxidative activity; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; CALAMAR; CALMAR; FERMENTACION; FERMENTATION; KEEPING QUALITY; low-salted Jeot-gal; SQUIDS
• ISSN: 1226-3311

Jeot-gal is a traditional Korean fermented seafood with a salt concentration of 15~20%. However, today's consumers prefer low-salted foods as they have become aware that high levels of salt cause hypertension and diabetes. In this study, the quality characteristics and shelf-life of low-salted squid Jeot-gal were investigated at different fermentation temperatures and salt concentrations. The shelf-lives of 3%-salted squid Jeot-gal fermented at -1, 4, and 10℃ were 45, 31, and 23 days, respectively, whereas those of 5%-salted squid Jeot-gal were 52, 36, and 25 days. The DPPH radical scavenging activity of the ethanol extract of squid Jeot-gal was stronger than that of the water extract. However, the other antioxidative activities, such as hydrogen peroxide and hydrogen peroxide radical scavenging activities, as well as enzyme inhibitory activities were very low at 20 mg/mL of water and ethanol extracts. Based on the results of the sensory evaluation, the quality of low-salted fermented squid Jeot-gal was almost similar to that of commercial squid Jeot-gal with a high salt concentration.