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KMID : 1134820200490101169
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 10 p.1169 ~ p.1174
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Comparison of the Physicochemical Properties and Antioxidant Activity of Steamed Fish Paste Containing Seaweeds (Sea Mustard, Laver, Sea Tangle) Powder
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Kim Bo-Sub
Oh Boung-Jun
Lee Hae-In
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Abstract
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The physicochemical properties and antioxidant activity of steamed fish paste containing seaweed (sea mustard, laver and sea tangle) powder were studied to develop a high-quality fish paste. Seaweed powder did not affect the crude lipid and protein contents. The fish paste containing laver (L-FP) had the lowest moisture content. The ash content of fish paste containing sea tangle (ST-FP) was significantly higher than that of L-FP and sea mustard (SM-FP). The fish paste containing seaweed powder had significantly lower lightness then the control, fish paste without seaweed. The color of the fish paste was similar to the original color of the respective seaweed. The textural properties of steamed fish paste containing seaweed powder were chewier than those of the control. The steamed L-FP compared to SM-FP and ST-FP had the highest polyphenol contents, and higher DPPH radical scavenging activity and ABTS+ radical scavenging activity than the control. Accordingly, these results suggest that L-FP rather than SM-FP and ST-FP provide good quality in terms of the physicochemical characteristics and antioxidant activity.
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KEYWORD
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fish paste, antioxidant activity, seaweed, physicochemical properties, laver
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