Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Antioxidant Effects of Hamcho (Salicornia herbacea L.) and Quality Characteristics of Pettitoes (jokbal) added with Hamcho

함초의 항산화성 및 함초를 첨가한 족발의 품질 특성

  • Lee, Kwon-Bok (Dept. of Graduate School of Seoul Venture University) ;
  • Kim, Jeong-Mee (Institute of Animal Resource Center, Konkuk University) ;
  • Kim, Mi-Ja (Dept. of Food Technology, Sungkyunkwan University) ;
  • Kang, Soon Ah (Institute of Health Industry, Hoseo University)
  • 이권복 (서울벤처대학원대학교 발효식품양조학 전공) ;
  • 김정미 (건국대학교 동물자원연구센터) ;
  • 김미자 (성균관대학교 식품공학과) ;
  • 강순아 (호서대학교 보건산업연구소)
  • Received : 2014.03.24
  • Accepted : 2014.06.28
  • Published : 2014.06.30
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Abstract

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

Keywords

References

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