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KMID : 0613820030130050675
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Journal of Life Science
2003 Volume.13 No. 5 p.675 ~ p.683
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Biochemical and Physiological Properties of Fermented Skate
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Choi Myeong-Rak
Yoo Eun-Jeong
Lim Hyun-Soo
Park Jae-Won
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Abstract
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This study was conducted to investigate the physiological properties of various parts of skate body after fermentation by measuring compositional properties including pH and NH₄+. Other functional properties, such as antibacterial activities, antioxidative activities and anticancer activities were measured. Effects of fermentation temperature (4, 10, 20℃) did not affect compositional properties of fermented skate. The pH of fermented skate extract at 4℃ did not increase as much as that at 10 and 20℃. Particularly at 10℃, the pH increased rapidly after Day 1 and remained unchanged until another increase at Day 5. At 20℃, the pH increased rather rapidly at early stage of fermentation and reached 8.9 at Day 4. The pattern of NH4+ concentration of fermented skate extract was similar to that of pH. Particularly at 4℃ fermentation, NH₄+ concentration was not affected by fermentation time. The concentration of NH4+ reached approximately 10.2 mg/mL at 10℃ for Day 5 and 20℃ for Day 4-5, indicating the early stage of fermentation. According to physiological activities of hot water extracts of skate fillet and viscera as affected by fermentation time, antibacterial activity of 2% viscera extract concentration was 43.3% at Day 8, while there was no antibacterial activity from fillet extract. As for the antioxidative activity, fillet extract and viscera extract both at 2% concentration at Day 0 showed 61.2% and 54.4%, respectively. Anticancer activities were highest (52.7% for fillet extract and 58.3% for viscera extract) at 1,000 μg/mL concentration at Day 8. Antibacterial activities and anticancer effects were relatively high as fermentation was progressed, while antioxidative activities were highest before fermentation started. As for the physiological activites of hot water extract from brain and cartilage, antibacterial activities were observed at 41.0% when 2% brain extract was added at 4 hours of incubation, while 35.8% with 2% cartilage extract at 14 hours of incubation. Antioxidative activities were not found in brain extract, but cartilage extract at 2% showed 25.0% of antioxidative activity, which was lower than fillet and viscera extract
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KEYWORD
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Physiological property, Skate, fillet, viscera
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