|
KMID : 0380620150470040460
|
|
Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.460 ~ p.467
|
|
|
Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus
|
|
Choi Bo-Gyoung
Surh Jeong-Hee
|
|
|
Abstract
|
|
|
|
Sea urchin roe obtained from Anthocidaris crassispina and Pseudocentrotus depressus was briefly salt-fermented (5%), followed by ethanol treatment (1%) and the physicochemical properties as well as antioxidant activity were investigated. Compared to raw sea urchin roes, the salted one showed a significantly low amount of water (p<0.001) high salinity (p<0.05), ash content (p<0.001) and Na content (p<0.001). With salt-fermentation, the redness (p<0.05) and yellowness (p<0.001) of roe decreased noticeably, indicating the decomposition of endogenous carotenoids. Accordingly, the salted roe showed a lower DPPH radical scavenging activity than its unsalted counterpart. Additionally, it showed a significantly lower metal-chelating activity (p<0.05) and metal chelator content (e.g. ortho-phenolics) displayed by a negligible difference in titratable acidity. The salted roe showed significantly increased hardness (p<0.05) and total reducing capacity (p<0.001), which were attributed to the protein coagulation and the release of antioxidants bound to macromolecules after the ethanol treatment, respectively.
|
|
|
KEYWORD
|
|
|
sea urchin, salt fermentation, antioxidant activity, color, hardness
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|