Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Development and Characterization of High Quality Salted Mackerel Using Enzyme Hydrolysates of Ecklonia cava

감태 효소 가소분해물을 이용한 고품질 간고등어의 개발 및 특성

  • Yoon, Min-Seok (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Shin, Joon-Ho (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jeong-Suk (Aqua Green Technology Co.) ;
  • Jeon, You-Jin (Aqua Green Technology Co.) ;
  • Son, Hee-Jin (Seolinsusan Co.) ;
  • Heu, Min-Soo (Dept. of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 윤민석 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 김형준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 신준호 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 이정석 (아쿠아그린텍) ;
  • 전유진 (아쿠아그린텍) ;
  • 손희진 (설인수산) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소)
  • Published : 2009.12.31
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Abstract

This study was conducted to develop and characterize of a high quality salted mackerel using enzymatic extracts of Ecklonia cava (EEC). In this study, potential antioxidative properties of EEC were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, peroxide value, and fatty acid composition, and the antimicrobial properties were also measured by analysis for volatile basic nitrogen, pH, viable cells, Eschericia coli and biogenic amine. Compared to EEC-untreated salted mackerel, the salted mackerel with EEC was superior in antioxidative properties, while was negligible in the difference of antimicrobial properties. These results suggested that the high quality salted mackerel with antioxidative activity could be developed by treatment of EEC.

Keywords

References

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