In this study, the antioxidant and sensory properties of blood clam (Scapharca broughtonii)-hydrolyzates (BCH) and -Sikhae (BCS) were investigated. The length, height and thickness of blood clam (BC) used in this study were 38.0, 32.4 and 9.8 mm, respectively. The vitamin A and E contents of BC were...
In this study, the antioxidant and sensory properties of blood clam (Scapharca broughtonii)-hydrolyzates (BCH) and -Sikhae (BCS) were investigated. The length, height and thickness of blood clam (BC) used in this study were 38.0, 32.4 and 9.8 mm, respectively. The vitamin A and E contents of BC were 1.80 µg/100 g and 1,04 mg/100 g, respectively. The vitamin B2, B3, and B12 contents of BC were 116.11, 1.37, and 24.94 µg/100 g, respectively. The BCH was prepared by using four kinds of enzymes, Aroase AP-10(AP), Aroase XA-10(XA), Pandidase NP-2(NP), and Protease YP-SS(YP). The degree of enzymatic hydrolysis was high in the order of XA (46.12%)>AP (44.21%)>NP (40.77%)>YP (7.96%). The suga of BCH were 4.5 oBrix of BC without enzyme treatments, whereas 5.5 and 9.1-9.9 oBrix was shown after enzyme addition. The pH did not show any difference according to enzyme treatment. Antioxidant activity was increased by enzyme treatment. DPPH and ABTS radical scavenging activities were in the order of AP>XA>NP>YP and AP>NP>XA>YP, respectively. BCS was prepared by fermentation of enzyme hydrolyzate at 15℃ for 25 days. The pH of BCS sharply decreased after 5 days of fermentation and reached the range of pH 3.7-3.9. The viable cell number of BCS at 105 levels. The number of lactic acid bacteria rapidly increased up to 107log CFU/g after 5 days of fermentation and then decreased to 105 after 20 days. The content of total polyphenols in BCS increased during fermentation. DPPH and ABTS radical scavenging activities also increased during fermentation. The nucleotide related compounds were significantly different in ADP, AMP and Inosine contents after 5 days of fermentation, depending on the presence or absence of enzyme while there was no significant difference after 5 days of fermentation. Enzyme-added BCS have a high content of GMP over the entire period, which may help to improve the taste of BCS by enzymatic hydrolysis. Bitter and fishy tastes of the BCS prepared with either AP or NP were significantly lower than those of the BCS without enzyme. This study confirmed the improvement of hydrolysis degree, taste-related component change and antioxidant activity change by enzymatic hydrolysis of BC. Antioxidant and sensory properties of BCS was inproved by using BCH. All results of this study would be useful for development of BC products enhanced in antioxidant activity and sensory properties.
In this study, the antioxidant and sensory properties of blood clam (Scapharca broughtonii)-hydrolyzates (BCH) and -Sikhae (BCS) were investigated. The length, height and thickness of blood clam (BC) used in this study were 38.0, 32.4 and 9.8 mm, respectively. The vitamin A and E contents of BC were 1.80 µg/100 g and 1,04 mg/100 g, respectively. The vitamin B2, B3, and B12 contents of BC were 116.11, 1.37, and 24.94 µg/100 g, respectively. The BCH was prepared by using four kinds of enzymes, Aroase AP-10(AP), Aroase XA-10(XA), Pandidase NP-2(NP), and Protease YP-SS(YP). The degree of enzymatic hydrolysis was high in the order of XA (46.12%)>AP (44.21%)>NP (40.77%)>YP (7.96%). The suga of BCH were 4.5 oBrix of BC without enzyme treatments, whereas 5.5 and 9.1-9.9 oBrix was shown after enzyme addition. The pH did not show any difference according to enzyme treatment. Antioxidant activity was increased by enzyme treatment. DPPH and ABTS radical scavenging activities were in the order of AP>XA>NP>YP and AP>NP>XA>YP, respectively. BCS was prepared by fermentation of enzyme hydrolyzate at 15℃ for 25 days. The pH of BCS sharply decreased after 5 days of fermentation and reached the range of pH 3.7-3.9. The viable cell number of BCS at 105 levels. The number of lactic acid bacteria rapidly increased up to 107log CFU/g after 5 days of fermentation and then decreased to 105 after 20 days. The content of total polyphenols in BCS increased during fermentation. DPPH and ABTS radical scavenging activities also increased during fermentation. The nucleotide related compounds were significantly different in ADP, AMP and Inosine contents after 5 days of fermentation, depending on the presence or absence of enzyme while there was no significant difference after 5 days of fermentation. Enzyme-added BCS have a high content of GMP over the entire period, which may help to improve the taste of BCS by enzymatic hydrolysis. Bitter and fishy tastes of the BCS prepared with either AP or NP were significantly lower than those of the BCS without enzyme. This study confirmed the improvement of hydrolysis degree, taste-related component change and antioxidant activity change by enzymatic hydrolysis of BC. Antioxidant and sensory properties of BCS was inproved by using BCH. All results of this study would be useful for development of BC products enhanced in antioxidant activity and sensory properties.
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