This study was carried out to investigate the effects of Sikhye fermented by lactic acid bacteria (SFLAB) on the quality characteristics and shelf-life of Tteokbokki tteok. Soluble solids, reducing sugar, pH, total acidity, and total phenolic content (TPC) in 0% Tteokbokki tteok added with Sikhye fermented by lactic acid bacteria (TTSFLA) were 0.60°Brix, 4.23 mg/g, 5.52, 0.03%, and 0.04 mg/g, respectively. As addition of TTSFLAB increased, soluble solids, reducing sugar, total acidity, and total phenolic content increased. Among the five TTSFLABs, 100% TTSFLAB showed the highest antioxidant activity as well as TPC. The antioxidant activities of 100% TTSFLAB were 2.94, 4.22, 3.29, and 6.17 times higher than those of 0% TTSFLAB in terms of DPPH radical assay, ABTS radical assay, reducing power, and ORAC, respectively. The microbiological properties of TTSFLAB based on total viable count, E. coli, and Bacillus cereus were investigated at different fermentation temperatures and periods, to determine shelf-life. As fermentation temperatures and periods increased, these parameters also increased remarkably. Total viable count showing the shortest shelf-life (9∼13 days at 10°C, 5∼7 days at 20°C, and 3∼5 days at 30°C, respectively) was selected as an indication parameter for shelf-life prediction of TTSFLAB. These results suggest that SFLAB may be useful as a potential functional food ingredient for enhancing health and shelf-life.

Keywords: Tteokbokki tteok, lactic acid bacteria, quality characteristics, shelf-life