The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effect of Added Shiitake Mushroom on Antioxidative Activity of Puffer Fish Stock

표고버섯 첨가가 복어육수의 항산화 활성에 미치는 영향

  • Kim, Gye Yeong (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Kim, Sung Hun (Dept, of Oriental Cuisine and Culinary Art, Yongsan University)
  • 김계영 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과) ;
  • 김성훈 (영산대학교 동양조리학과)
  • Received : 2017.04.10
  • Accepted : 2017.06.30
  • Published : 2017.08.31
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Abstract

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

Keywords

References

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