International journal of advanced smart convergence

The Institute of Internet, Broadcasting and Communication (한국인터넷방송통신학회)
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Variation of the antioxidant activity of squid jeotgal by altering the level of added soy isoflavones and storage duration

  • Le, Bao (Department of Biotechnology, Chonnam National University) ;
  • Ngoc, Anh Pham Thi (Department of Biotechnology, Chonnam National University) ;
  • Yang, Seung Hwan (Department of Biotechnology, Chonnam National University)
  • Received : 2019.03.29
  • Accepted : 2019.04.11
  • Published : 2019.06.30
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Abstract

In this study, we propose a squid jeotgal, Korean fermented seafood, supplement with different soy isoflavones supplements, followed by fermentation for different time intervals at $4^{\circ}C$ to increase the antioxidant activity and improve the food value. In the first month, fermented jeotgals with at lowconcentration ($2mg\;g^{-1}$) of added soy isoflavones showed a significant increase in the activity of up to 55%, whereas, at high concentration ($10mg\;g^{-1}$), the activity almost doubled compared to that of the sample without isoflavones. Moreover, the squid enriched with isoflavones also exhibited significantly decreased total volatile base nitrogen, thiobarbituric acid reactive substances, and biogenic amines, indicative of higher inhibition of the formation of these substances. The changes in the microbial profile were also evaluated. This use of soy isoflavanones as an additive could aid in improving the nutritional value of fermented seafood to reduce the incidence of age-related and chronic disorders.

Keywords

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Figure 1. Antioxidant assay of squid jeotgal samples fermented with soy isoflavones for different times. A. DPPH free-radical scavenging activity. B. Metal chelating activity. C. Superoxide scavenging activity. D. Hydroxyl radical scavenging activity. Results represent the mean value from three independent experiments (n = 3). Error bars represent standard deviation. *p < 0.05 and **p < 0.01 compared to the fermented seafood without isoflavone additives in the same month.

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Figure 2. Changes in lactic acid bacteria (LAB) and pathogens of fermented squid enriched with isoflavones after 3 months. Each data point is the mean of three replicate samples; * indicates a significant difference (p < 0.05) compared to the sample with no isoflavone.

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Figure 3. Sensory profiles of fermented squid with isoflavones after 3 months.

Table 1. Percentage of individual isoflavones detected from soybeans by LC-PDA/MS/MS method

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Table 2. Change in chemical compounds in fermented squid

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