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http://dx.doi.org/10.5657/kfas.2005.38.1.001

Comparison of Biological Activites in Sikhae, Traditional Fermented Sea Products  

CHA Yong-Jun (Department of Food and Nutrition, Changwon National University)
CHO Doo-Hee (Department of Food and Nutrition, Changwon National University)
SEO Jeong-Hwa (Department of Food and Nutrition, Changwon National University)
CHO Woo-Jin (Department of Food and Nutrition, Changwon National University)
JEONG Jeong-Eun (Department of Food and Nutrition, Changwon National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.38, no.1, 2005 , pp. 1-5 More about this Journal
Abstract
This study investigated and compared chemical properties and biological activities of four commercial sikhae products (three flat-fish, Pleuronectes herzensteini, Sikhae: product A, B, C; one Alaska pollack, Theragra chalcogramma, Sikhae: product D) and Alaska pollack Sikhae (product E). Total acidity, amino nitrogen, salinity and pH in all products were in ranges of $0.47-1.93\;g\%$, $145.94-204.81\;mg\%$, $3.40-4.00\%$ and 4.38-5.55, respectively. All products showed antimicrobial activities against Bacillus ceraus subtilis, B. cereus, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, except for Salmonella typhimurium. Particularly the activities were more effective with gram positive bacteria than gram negative bacteria. Antioxidative $(EDA_{50};\;14.20\;mg/mL)$ and Fibrinolytic (0.95 plasmin unit/mL) activities of product E were much stronger than commercial Sikhae products (EDA50; 18.87-34.60 mg/mL and 0.69-0.85 plasmin unit/mL).
Keywords
Alaska pollack Sikhae; Flat-fish Sikhae; Antimicrobial activity; Antioxidative activity; Fibrinolytic activity;
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