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http://dx.doi.org/10.5352/JLS.2017.27.9.1011

Quality Characteristics of Mackerel Immersed in Sea Wind Mugwort Extract  

Oh, Sun-Kyung (Department of Biotechnology, Chonnam National University)
Son, Hae-Reon (Department of Biotechnology, Chonnam National University)
Kim, Ki-Woong (Department of Marine Bio Food Science, Chonnam National University)
Bae, Sang-Ok (Department of Culinary Art, Chodang University)
Kim, Sung-Young (Department of Food Science, Andong Science College)
Choi, Myeong-Rak (Department of Biotechnology, Chonnam National University)
Publication Information
Journal of Life Science / v.27, no.9, 2017 , pp. 1011-1019 More about this Journal
Abstract
This study examined the influence of sea wind mugwort extract treatment on quality characteristics of mackerel during storage. Mackerel were packaged individually and then immersed in 5% sea wind mugwort extract for 2, 3, or 4 hr and stored at $-20^{\circ}C$. The salinity of a control (no treatment) and that of mackerel immersed in sea wind mugwort for 2 hr was lowest (0.07%). pH of 5.90-6.23, and the change in acidity was in the opposite range. Immersion for 2, 3, and 4 hr led to a decrease in the tensile strength of the samples following storage, whereas the tensile strength of the control increased. The volatile basic nitrogen (VBN) content of the mackerel immersed for 2 hr was significantly lower than that of the control (5.6-15.4 mg% vs. 4.2-50.7 mg%). In the mackerel immersed for 2 hr, the total polyphenol and total flavonoid content was 286.3-497.0 mg gallic acid equivalents (GAE)/100 g and 177.5-385.6 mg quercetin equivalents (QE)/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activities of the mackerel immersed in sea wind mugwort for 2 hr were 50.6% and 61.3%, respectively. Overall, the immersion of mackerel in sea wind mugwort for a short time significantly improved quality characteristics, such as salinity, pH, acidity, hardness, antioxidant activity, and perceptible quality, following storage.
Keywords
Antioxidant activity; Artemisia; Scomber japonicas; volatile basic nitrogen;
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Times Cited By KSCI : 15  (Citation Analysis)
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