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Effect of Antioxidant Properties and Biogenic Amine Contents of Salted Mackerel by the Concentration of Enzymatic Hydrolysate from Ecklonia cava  

Yoon, Min-Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Shin, Joon-Ho (Department 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 (Department of Food Science and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 915-923 More about this Journal
Abstract
For preparation of high-quality salted mackerel using enzymatic extracts from Ecklonia cava (EEC) to process fresh mackerel caught off Jeju Island, the optimal concentration of EEC was investigated. There were no differences in proximate composition, salinity, Escherichia coli level, pH, volatile basic nitrogen content, histamine level, or peroxide value between salted mackerel samples prepared with different concentrations of EEC. However, the antiradical properties of salted mackerel, assayed by scavenging of DPPH free radicals, hydroxyl radicals, hydrogen peroxide, and alkyl radicals, increased with increasing concentrations of EEC. The optimal concentration of EEC for preparation of high-quality salted mackerel was 2% (w/w). Salted mackerel soaked in 2% (w/w) EEC was superior to commercial salted mackerel in antiradical properties, biogenic amine content, and other relevant chemical properties.
Keywords
Salted mackerel; Ecklonia cava; Enzyme hydrolysate; Mackerel;
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