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KMID : 1134820140430020287
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 2 p.287 ~ p.292
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Effect of Environmetally-friendly Red Clay-Processed Materials on Quality Characteristics of Eel
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Seo Yoo-Jin
Gil Beom-Ju
Kyoung Jin-Suk
Yoo Byoung-Seung
Chang Yoon-Hyuk
Yu Sung-Ryul
Lee Young-Seung
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Abstract
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The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.
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KEYWORD
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eel, red clay processed materials, antioxidant activity, texture, sensory evaluation
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