Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage

The changes in the quality of squid ‘Sikhae’ prepared with barley flour by high hydrostatic pressure processing (HHP) were investigated. The pH and amino nitrogen content (Amino-N) of the squid ‘Sikhae’ prepared with barley were 6.77 and 0.18%, respectively, and those on the 15 day of storage were 4.79 and 0.31%, respectively. The volatile basic nitrogen (VBN) content of the squid ‘Sikhae’ prepared with barley flour was 60.18 mg% in the untreated sample and 20.53 mg% in the HHP-processed sample on the 10 day of storage. The L* value of the ‘Sikhae’ prepared with barley flour was found to be higher than that with millet. The total number of bacteria in the squid ‘Sikhae’ prepared with barley flour was 8.26 CFU/g in the untreated sample and 5.90 CFU/g in the HHP-processed sample on the 5 day of storage. The change in the number of lactic acid bacteria according to the storage period showed the highest value of 9.36 log CFU/g on the 15 day of storage in the HHP-processed sample of the squid ‘Sikhae’ prepared with barley. Therefore, HHP processing of the low-salt fermented squid ‘Sikhae’ prepared with barley positively affected quality with increasing storage period.