Browse > Article

Antioxidant Effects of Hamcho (Salicornia herbacea L.) and Quality Characteristics of Pettitoes (jokbal) added with Hamcho  

Lee, Kwon-Bok (Dept. of Graduate School of Seoul Venture University)
Kim, Jeong-Mee (Institute of Animal Resource Center, Konkuk University)
Kim, Mi-Ja (Dept. of Food Technology, Sungkyunkwan University)
Kang, Soon Ah (Institute of Health Industry, Hoseo University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.3, 2014 , pp. 383-391 More about this Journal
Abstract
This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.
Keywords
Hamcho(S. herbacea L.); jokbal(pettitoes); quality characteristics; antioxidant effect; sensory analysis;
Citations & Related Records
Times Cited By KSCI : 20  (Citation Analysis)
연도 인용수 순위
1 Cho YS, Kim SI, Han YS (2008) Effect of slander glasswort (Salicornia herbacea L.) extract on improvements in bowel function and constipation relief. Korean J Food Sci Technol. 40(3): 326-331.
2 Han SK (2004) Antioxidant effect of fermented S. herbacae L. liquid with EM (Effective Microorganism) on pork. Korean J Food Sci Ani Resour 24(3): 298-302.
3 Han SK, Kim SM (2003) Antioxidative effect of S. herbacea L. grown in closed sea beach. J Korean Soc Food Sci Nutr 32(2): 207-210.   DOI   ScienceOn
4 Jin SK, Kim IS, Hur SJ, Park KH, Lyou HJ, Hah KH (2005) Effect of traditional seasoning on quality characteristics of low temperature aging pork. J Ani Sci & Technol 47(6): 1041-1050.   DOI   ScienceOn
5 Han SK, Kim SM, Pye BS (2003) Antioxidative effect of glasswort (Salicornia herbacea L.) on lipid oxidation of pork. Korean J Food Sci Ani Resour 23(1): 46-49.
6 Hwang JY, Lee SK, Jo JR, Kim ME, Kim JI (2007) Hypolipidemic effect of Salicornia herbacea L. in animal model of type 2 diabetes mellitus. Nutr Res Pract 1(4): 371-375.   DOI   ScienceOn
7 Hyun JS, Kang HG, Kim MS, Jung IC, Moon YH (2003) Effects of curing temperature and times on chemical properties and palatability of cured boiled pork loins. Korean J Food Sci Ani Resour 23(1): 32-38.
8 Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ, Kang DS (2002) Studies on pharmacological effects of glasswort (Salicornia herbacae L.). Korean J Medicinal Crop Sci 10(2): 93-99.
9 AOAC (2007) Official Methods of Analysis. 18th, Association of Official Analytical Chemists. Washington, DC., USA.
10 Bae JY, Park LY, Lee SH (2008) Effect of Salicornia herbacea L. powder on the quality characteristics of bread. J Korean Soc Food Sci Nutr 37(9): 1196-1201.   DOI   ScienceOn
11 Jo YS (2008) The quality characteristics of slander glasswort yoghurt and its effect on the relief from constipation. MS Thesis Sook Myung University, Seoul. pp 1-84.
12 Jones SL, Carr R, McKeith FK (1987) Palatabiblity and storage characteristics of precooked pork roast. J Food Sci 52 (2): 270-281.
13 Jung BM, Park JA, Bae SJ (2008) Growth inhibitory and quinone reductase induction activities of S. herbacea L. fractions on human cancer cell lines in vitro. J Korea Soc Food Nutr 37(2): 148-154.   DOI   ScienceOn
14 Jung IC, Moon YH, Kang SJ (2004) Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J Food Sci Ani Resour 24(1): 15-22.
15 Jung SJ (2010) Quality characteristics of Gat Kimchi added with oyster shell powder and S. herbacea powder. MS Thesis Chonnam National University. pp 1-23.
16 SAS (2005) SAS STAT User's Guide, Statistics, Cary NC.
17 Park JE, Lee JY, Jang MS (2011a) Quality characteristics of Yulmoo Mul-kimchi containing glasswort(Salicornia herbacea L). J Korean Soc Food Sci Nutr 40(7): 1006-1016.   DOI   ScienceOn
18 Park SY, Cho JY, Chung DO, Ham KS (2011b) Physicochemical characteristics and physiological activities of naturally fermented glasswort (S. herbacea L.) juice. J Korean Soc Food Sci Nutr 40(11): 1493-1500.   DOI   ScienceOn
19 Rapisarda P, Tomaino A, Cascio RL, Bonica F, Pasquala AD, Saija A (1999) Antioxidant effectiveness as influenced by phenolic content for fresh orange juices. J Agric Food Chem 45: 4718-4723.
20 Shin JS (2006) The perceived effect of pig feet on lactation in parous women. MS Thesis Chung-Ang University, Seoul. pp 1-10.
21 Son KO (2011) Quality characteristics of myungbean starch gel with S. herbacea L. MS Thesis Sejong University, Seoul. pp 1-87.
22 Song HS, Kim DP, Jung YH, Lee MK (2007) Antioxidant activities of red hamcho (Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food & Nutr 20(2): 150-157.
23 Wallinga D (2009) Today's food system: How healthy is it? J Hunger & Environmental Nutr 4: 251-281.   DOI   ScienceOn
24 Yamamoto K, Oguri S, Chiba S, Momonoki YS (2009) Molecular cloning of acetylcholinesterase gene from S. europaea L. Plant Signal Behav 4(5): 361-366.   DOI
25 Kim JH, Lee JM, Song JY, Oh SH, Kim YH (2010) A study on physicochemical properties of S. herbacea & S. japonica. pp 61-73. Analytic Pharmacological Part of KNIX.
26 Yoo SH, Park BS, Jeon KH, Yoo IJ (1994) Comparison of physicochemical characteristics among Hanwoo, Holstein and imported oxfeet jelly. Korean J Food Sci Resour 14 (2): 224-228.
27 Kaneto H, Nakatani Y, Kawamori D, Natsuoka TA, Natsuhisa M, Yamasaki Y (2005) Role of oxidative stress, endoplasmic reticulum stress, and C-Jun N-terminal kinase in pancreatic b-cell dysfunction and insulin resistance. Int J Biochem Cell Biol 37: 1595-1608.   DOI   ScienceOn
28 Kim HS (2011) Development on acid using S. herbacea L. and effects on antioxidant. MS Thesis Sunchun University, pp 1-34.
29 Kim JH, Yoo YM, Cho SH, Park BY, Lee JM, Kim YK (1999) Effect of grinding and mixture ratios of by-products from pig characteristic of pyunyuk products. Korean J Food Sci Ani Resour 19(1): 81-87.
30 Kim MH, Hong GJ (2011) Qualities of soybean Dasik added with saltwort (S. herbacea L.) powder. Korean J Food Culture 26(5): 501-505.
31 Kim YA (2005) Isolation and characterization of secondary metabolites from the salt marsh plant S. herbacea L. MS Thesis of Korea Marine University, pp 55-70.
32 Kim YS, Park GS (2010) Quality characteristics of gochujang sauce with concentrated Salicornia herbacea L. extracts. J East Asian Soc Dietary Life 20(6): 939-946.
33 Kwak EJ, An HJ, Lee KH, Lee YS (2002) Sensory characteristics of Jokpuns with chicken and codfish. Korean J Soc Food Cookery Sci 18(6): 655-660.
34 Kwak EJ, Ann HJ, Lee KH, Lee YS (2003) Nutritional components of cow feet jokpyun and chicken and codfish. J Korean Soc Food Sci Nutr 32(2): 307-310.   DOI   ScienceOn
35 Lee HJ, Kim YA, An JU, Lee BJ, Mun SG, Seo YW (2004) Screening of peroxinytrile and DPPH radical scavenging activities from salt marsh plants. Korean J Biotechnol Bioeng 19(1): 57-61.
36 Marquez G, Ordonez JA, Cambero MI, Cabeza MC (2012) Use of E-beam for shelf-life extension and sanitizing of marinate. International J Microbiology 96: 28-46.
37 Lee JT, An BJ (2002) Detection of physical activity of Salicor nia herbacea. Korean J Herbology 17(2): 61-69.
38 Lee JY (2005) Effect of saltwort (S. herbacea L.) on the Yulmu Mul-Kimchi during fermentation. MS Thesis Dankuk University, Seoul. pp 1-20.
39 Lee YS, Hong GJ, Kim WM, Shin MK (2010) Quality characteristics of bread with added saltworm powder (Salicornia herbacea L). J East Asian Soc Dietary Life 20(5): 706-712.
40 McGee MR, Henry KL, Brooks JC, Rays FK, Morgan JB (2003) Injection of sodium chloride, sodium tripolyphosphate improve Warner-Brazler shear and sensory characteristics of pre-cooked inside round roasts. Meat Science 64(3): 273-277.   DOI   ScienceOn
41 Mo JH, Kim KR (2011) The proximate and antioxdative effect of dried and fermented Salicornia herbacea L. Journal of Investigative Cosmetology 7(4): 425-431.   DOI
42 Park JA (2007) Studies on the biological effect of Salicornia herbacea L. MS thesis Silla University, pp 22-38.
43 Cho JY, Park SY, Shin MJ, Gao TC, Moon JH, Ham KS (2010) Isolation and identification of antioxidative compounds in fermented glasswort (Salicornia herbacea L.) juice. Korean Soc Food Sci Nutr 39(8): 1137-1141.   DOI   ScienceOn