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.
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.
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
Table 2. Change in chemical compounds in fermented squid
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