Studies on Quality Changes and Antioxidant Activity During the Fermentation of the Salt Fermented Whangseoke

摘要

The effect of storage temperature on the quality and antioxidative activity Whangseoke sauce was studied over a period of 240 days. Fermented Whangseoke with 25% salt were stored at 25°C. The quality change and antioxidant activity of Whangseoke in linoleic acid emulsion was evaluated with various parameters, including acids values, peroxide values, TBA values, reducing sugar, brown color intensity, electron donating ability and reducing power at various time intervals for 240 days of storage. In general, it was observed, in all sample, that peroxide values, brown color intensity, electron donating ability and reducing power gradually increased, while reducing sugar decreased during storage at 25°C. The antioxidative activities of fermented Whangseoke were determined on the linoleic acid emulsion system. The results showed that Whangseoke had antioxidant activity. These results suggest that antioxidant activity of Whangseoke seemed to influence by Maillard reaction products during the storage periods.