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감태 효소 가수분해물을 이용한 고품질 간고등어의 개발 및 특성Development and Characterization of High Quality Salted Mackerel Using Enzyme Hydrolysates of Ecklonia cava
- Other Titles
- Development and Characterization of High Quality Salted Mackerel Using Enzyme Hydrolysates of Ecklonia cava
- Issue Date
- Dec-2009
- Publisher
- 한국수산과학회
- Keywords
- Ecklonia cava; Enzyme hydrolysate; Mackerel; Salted mackerel; Ecklonia cava; Enzyme hydrolysate; Mackerel; Salted mackerel
- Citation
- 한국수산과학회지, v.42, no.6, pp 545 - 554
- Pages
- 10
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 42
- Number
- 6
- Start Page
- 545
- End Page
- 554
- ISSN
- 0374-8111
- 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.
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