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http://dx.doi.org/10.3746/jkfn.2007.36.5.595

Food Component Characteristics of Seafood Cooking Drips  

Oh, Hyeun-Seok (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Kyung-Tae (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jae-Hyoung (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Jee, Seung-Joon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University)
Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.5, 2007 , pp. 595-602 More about this Journal
Abstract
This study was conducted to investigate on food component characteristics of seafood cooking drips (skipjack tuna cooking drip, octopus cooking drip and oyster cooking drip) as a source of functional seasoning. Heavy metal contents of seafood cooking drips were below food safety level. Among seafood cooking drips concentrated to 5 folds, the crude protein content was the highest (18.1%) in skipjack tuna cooking drip (SCD). The free amino acid content and taste value were higher in SCD than in other seafood cooking drips, and the major free amino acids were glutamic acid and aspartic acid. Total amino acid content of SCD was 16.2 g/100 mL and the major amino acids were glutamic acid (11.9%), proline (9.2%), glycine (9.1%) and histidine (11.5%). SCD in comparison with other seafood cooking drips showed the highest angiotensin I converting enzyme (ACE) inhibitory activity at $IC_{50}$ of 14.1 mg/mL. These results suggested that SCD could be used as a source of functional seasoning.
Keywords
seafood cooking drip; skipjack cooking drip; octopus cooking drip; oyster cooking drip; seafood byproducts; skipjack; octopus; oyster;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 6
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