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http://dx.doi.org/10.5762/KAIS.2012.13.11.5637

Extraction Characteristics, Antioxidative Effect and Preparation of Collagen Gel of Skate Skin Extracts  

Kang, Keon-Hee (Youngsan Skate Co.)
Jeong, Kap-Seop (Department of Food Nutrition & Science, Tongmyong University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.13, no.11, 2012 , pp. 5637-5645 More about this Journal
Abstract
To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.
Keywords
Skate skin; Phenolic compounds; Reducing power; Antioxidative effect; Collagen gel;
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Times Cited By KSCI : 12  (Citation Analysis)
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