| Summary: | Green mussels were fermented at reduced salt condition by controlling the salt to mussel ratio at 1:6, in order to
compare the physico-chemical and antioxidant properties with the control, at a ratio of 1:3, at the ambient temperature for 60
days. Salt content in traditional and reduced salt fermentation conditions were 8.74 ± 0.03 and 14.62 ± 0.03 %, respectively.
Results showed that reduced-salt fermented mussels have significantly increased pH value, ammonia nitrogen and formaldehyde
nitrogen, which could indicate faster protein degradation of mussel meat than the control. In turn, significant production of total
soluble protein and phenolic compounds of reduced-salt fermented mussels were observed. Browning development, as an index
of Maillard reaction products (MRPs) formation was also detected. The fermented mussel at reduced-salt condition showed
higher total phenolic content and radical scavenging activity than that of control. The DPPH and ABTS radical scavenging
activities were found at 28.02, 22, and 89.66%, respectively. High correlation in the physico-chemical properties and antioxidant
activities were observed, suggesting bioactive substances could have been produced during fermentation. Results also suggest
that reduced-salt fermented product can be produced from green mussels, as a potential source of antioxidants.
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