|
Changes in physico-chemical properties and antioxidant activitiesduring reduced-salt fermentation of green mussel(Perna viridis, Linnaeus 1758) |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Maria France Q. De Vergara 2. Ernestina M. Peralta 3. Sharon N. Nuรฑal 4. Lhumen A. Tejano 5. Jose P. Peralta |
| Title | Changes in physico-chemical properties and antioxidant activitiesduring reduced-salt fermentation of green mussel(Perna viridis, Linnaeus 1758) |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2565 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 2 |
| Page no. | 542-549 |
| Keyword | Perna viridis, reduced-salt fermentation, physico-chemical changes, antioxidant activity, Maillard reaction products (MRPs) |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order tocompare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60days. Salt content in traditional and reduced salt fermentation conditions were 8.74 ยฑ 0.03 and 14.62 ยฑ 0.03 %, respectively.Results showed that reduced-salt fermented mussels have significantly increased pH value, ammonia nitrogen and formaldehydenitrogen, which could indicate faster protein degradation of mussel meat than the control. In turn, significant production of totalsoluble protein and phenolic compounds of reduced-salt fermented mussels were observed. Browning development, as an indexof Maillard reaction products (MRPs) formation was also detected. The fermented mussel at reduced-salt condition showedhigher total phenolic content and radical scavenging activity than that of control. The DPPH and ABTS radical scavengingactivities were found at 28.02, 22, and 89.66%, respectively. High correlation in the physico-chemical properties and antioxidantactivities were observed, suggesting bioactive substances could have been produced during fermentation. Results also suggestthat reduced-salt fermented product can be produced from green mussels, as a potential source of antioxidants. |
