Physical and Chemical Quality Characteristics of Fast-Aged Soybean Paste with Seafood

The purpose of this study is to provide basic data for the development of health functional soybean paste, and the quality characteristics and antioxidant activity according to the attribute process of seafood fast-aged soybean paste were studied, and the results are as follows. The pH of the soybean paste was maintained in the weakly acidic range of 5.33 to 5.84, and the water content was in the 30% range (30.46 to 34.76%) lower than that of the control group (39.04%) due to the moisture adsorption effect of the seafood powder, thereby securing physical stability. As a result of salinity measurement, the ASRD (0.56%) and ASPD (0.59%) added groups showed a low salt state of less than 1%, showing a sodium reduction effect. In terms of chromaticity, redness (a value) and yellowness (b value) were formed higher than those of the control group due to the elution of seafood components and red pepper seed carotenoid pigments, indicating that visual improvement was improved. The total polyphenol content was highest in ASPD at 4,179.80 mg TAE/L, and ABTS radical scavenging ability was also high at 92% or more in all seafood added groups. In particular, ASPD showed the maximum activity at 97.36%, showing a seafood-derived antioxidant effect. The above results suggest that soybean paste with seafood has excellent functionality and has the potential for high value-added industrialization as a health functional paste.