Quality properties of fermented squid seasoning manufactured with fermentation accelerator.

摘要

Squid was fermented with fermentation accelerators to develop a natural complex seasoning. The quality properties of fermented squid were determined at different times during fermentation. Squid fermented with 10% Aspergillus oryzae koji for 10 days had the highest amino-N, acidity, and total viable cell content during fermentation, whereas volatile basic N 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 in nucleotides and related compounds, and free amino acids, respectively. The IC₅₀ values of the fermented squid for DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and alpha-glucosidase inhibitory activities were 6.20 and 4.41 mg/ml, respectively. Sensory evaluation indicated that the fermented squid seasoning was similar to other natural complex seasonings such as anchovy, beef and fish seasonings.