Browse > Article
http://dx.doi.org/10.5657/kfas.2009.42.6.545

Development and Characterization of High Quality Salted Mackerel Using Enzyme Hydrolysates of Ecklonia cava  

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)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.6, 2009 , pp. 545-554 More about this Journal
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
Ecklonia cava; Enzyme hydrolysate; Mackerel; Salted mackerel;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG and Heu MS. 2002. Fundamentals and applications for canned foods. Hyoil Publsihing Co., Seoul, pp. 32-36
2 Shin SR, Hong JY, Nam HS, Huh SM and Kim KS. 2006. Chemical changes of salted mackerel by Korean herbal extracts treatment and storage methods. Korean J Food Preserv 13, 18-23
3 The Pharmaceutical Society of Japan. 2005. Methods of Analysis in Health Science. Kanehara & Co., Ltd., Tokyo, Japan, pp. 180-182
4 Tylor SL. 1986. Histamine food poisoning: toxicology and clinical aspects. Crit Rev Toxicol 17, 91-128   DOI   PUBMED   ScienceOn
5 Kim YS, Lee IS, Lee JH and Sung NJ. 1997. Effect of ascorbic acid or BHA on the formation of cholesterol oxidation products during storage of salted mackerel, Scomber japonicus. J Korean Soc Food Sci Nutr 26, 261-269
6 Veciana-Nogues MT, Marine-Font A and Vidal-Carou MC. 1997. Changes in biogenic amine during the storage of mediterranean anchovies immersed in oil. J Agric Food Chem 45, 1385-1389   DOI   ScienceOn
7 Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can. J Biochem Physiol 37, 911-917   DOI
8 Cho TY, Han GH, Bahn KN, Son YW, Jang MR, Lee CH, Kim SH, Kim DB and Kim SB. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Korean J Food Sci Technol 38, 730-737
9 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. pp. 69-74
10 APHA. 1970. Recommended procedures for the bacteriological examination of seawater and shellfish. 3rd ed. APHA Inc. New York, USA, pp. 17-24
11 Goulas AE and Kontominas MG. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem 93, 511-520   DOI   ScienceOn
12 Nanjo F, Goto K, Seto R, Suzuki M, Sakai M and Hara Y. 1996. Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-2-picrylhlhydrazyl radical. Free Radical Biology Medicine 21, 895-902   DOI   ScienceOn
13 KFDA (Korea Food and Drug Administration). 2008. 2008 Food code. vol I. KFDA, Seoul, p 3-1-2
14 Kim GW, Kim HK, Kim JS, An HY, Hu GW, Son JK, Kim OS and Cho SY. 2008. Characterizing the quality of salted mackerel prepared with deep seawater. J Kor Fish Soc 41, 163-169
15 Korean Standards Association. 2006. Korean Industrial Standards KSH 6029. Korean Standards Association, Seoul, Korea
16 Muller HE. 1995. Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium Zentralbl Bakterio. Mikrobiologie and Hygiene 259, 151-158
17 Ahn CB, Kim BG, Lee CH, Lee HY and Lee EH. 1991. The effect of cellophane film packing on quality of semi-salted and dried mackerel during processing and storage. J Korean Soc Food Nutr 20, 139-147
18 Kim SH, An H and Price RJ. 1999. Histamine formation and bacterial spoilage of albacore harvested off the US Northwest coast. J Food Sci 64, 340-343   DOI   ScienceOn
19 Yoon MS, Kim HJ, Park KH, Park JY, Lee JS, Jeon YJ, Son HJ, Heu MS and Kim JS. 2009. Food quality characterizations of commercial salted mackerel. J Kor Fish Soc 42, 123-130
20 Hwang SJ and Kim YM. 2005. Isolation and identification of a histamine- degrading bacteria from salted mackerel. J Life Sci 15, 743-748   DOI   ScienceOn
21 Halasz A, Barath A, Simson-Sarkadi L and Holzapfel W. 1994. Biogenic amines and their production by microorganisms in food. Trands Food Sci 5, 42-48   DOI   ScienceOn
22 Athukorala Y, Kim KN and Jeon YJ. 2006. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava. Food Chem Toxicol 44, 1065-1074   DOI   ScienceOn
23 Bartholomew BA, Berry PR, Rodhouse JC and Gilbert RJ. 1987. Scombrotoxic fish poisoning in Britan: features of over 250 suspected incidents from 1976-1986. Epidem Inf 99, 775-782   DOI   ScienceOn
24 Hong JY, Nam HS, Huh SM and Shin SR. 2005. Changes on the rheology of salted mackerel by treatment of Korean herbal extracts and methods of storage. Korean J Food Preserv 12, 578-582
25 Yoou KY, Hong JY, Kim MH, Cho YS and Shin SR. 2007. Changes on the characteristics of salted mackerel treated extracted of edible plants during storage. Korean J Food Preserv 14, 439-444
26 Yongsawatdigul J, Rodtong S and Raksakulthai N. 2007. Acceleration of thai fish sauce fermentation using proteinase and bacterial starter cultures. J Food Sci 72, M382-390   DOI   PUBMED   ScienceOn
27 Rossi S, Lee C, Ellis PC and Pivarnik LF. 2002. Biogenic amines formation in bigeye tuna steaks and whole skipjack tuna. J Food Sci 67, 2056-2060   DOI   ScienceOn
28 Kim JS, Heu MS, Kim HS and Ha JH. 2007. Fundamentals and Applications of Seafood Processing. Hyoil Publishing Co., Seoul, Korea, pp. 19-23
29 AOCS. 1990. AOCS official method Cd 8-53, in Official Methods and Recommended Practices of the AOCS, fourth edition, vol Ⅰ. American Oil Chemists` Society, Champaign, Illinois, USA
30 Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. Ⅲ. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan, pp. 30-32
31 Tsai YH, Lin CY, Chang SC, Chen HC, Kung HF, Wei CI and Hwang DF. 2005. Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan. Food Microbiology 22, 461-467   DOI   ScienceOn
32 Yeo HK. 2005. Histamine and other biogenic amine contents of dark-fleshed fishes and manufactured goods. MS Phesis. Pukyong National University, Busan, Korea
33 Kim JS, Choi JD and Yeum DM. 1998. Quality stability of emulsion curd-added surimi gel from fish with a red muscle during storage. Food Engineering Process 2, 102-107
34 Leu SS, Jhaveri SN, Karakoltsidis P and Constantinides SN. 1981. Atlantic mackerel (Scomber scombrus, L): seasonal variation in proximate composition and distribution of chemical nutrients. J Food Sci 46, 1635-1638   DOI
35 Korea National Statistical Office: http://fs.fips.go.kr Ministry for food, Agriculture, Forestry and Fisheries. http://www.greensea.go.kr. index. htm