Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Functionality and Biological Activity of Processed Waters Produced during the Preparation of Fish Roe Concentrates by Cook-dried Process

Fish Roe Concentrates의 제조과정 중에 발생하는 Processed Waters의 식품기능성과 생리활성

  • Yoon, In Seong (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Gyoon-Woo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 윤인성 (경상대학교 식품영양학과/해양산업연구소) ;
  • 이균우 (경상대학교 식품영양학과/해양산업연구소) ;
  • 강상인 (경상대학교 해양식품생명 의학과/해양산업연구소) ;
  • 박선영 (경상대학교 해양식품생명 의학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명 의학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소)
  • Received : 2017.08.18
  • Accepted : 2017.09.18
  • Published : 2017.10.31
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Abstract

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.

Keywords

References

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