괭생이모자반(Sargassum horneri)을 첨가한 튀김 어묵의 품질특성 및 항산화활성
Quality Characteristics and Antioxidant Effects of Fried Fish Cake with Brown Algae Sargassum horneri
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Fish cakes are rich in protein and calcium. Sargassum horneri (SH), a brown algae, contains a large amount of polysaccharides such as fucoidan and alginic acid, and also contains many substances such as minerals and vitamins. This study investigated the proximate, texture, Hunter color, and antioxidant activity of fried fish cakes supplemented with 5% and 10% SH. Moisture, crude fat, and crude protein contents decreased to 55.21, 8.19, and 9.06%, respectively, in 5% SH, and 52.72, 6.08, and 1.72 in 10% SH, respectively (control; unsupplemented: 56.69, 9.41, and 16.20%, respectively). The ash content significantly increased in 5% SH and 10% SH compared to that in the control. Calories were 217.59, 206.91, and 137.84 kcal. In texture, hardness (148.75–331.50 g) and springiness (2.19–3.66%) increased as SH was supplemented. The lightness (L), redness (a), and yellowness (b) of 10% SH were the lowest. DPPH radical scavenging activity was significantly higher in 10% SH (38.28%) than in 5% SH (33.80%) and the control (24.35%). ABTS radical scavenging activity was significantly higher in 10% SH (6.31%) than in 5% SH (4.82%) and control (1.73%). These results suggest that the addition of S. horneri results in good quality characteristics and antioxidant effects.
Abstract
Fish cakes are rich in protein and calcium. Sargassum horneri (SH), a brown algae, contains a large amount of polysaccharides such as fucoidan and alginic acid, and also contains many substances such as minerals and vitamins. This study investigated the proximate, texture, Hunter color, and antioxidant activity of fried fish cakes supplemented with 5% and 10% SH. Moisture, crude fat, and crude protein contents decreased to 55.21, 8.19, and 9.06%, respectively, in 5% SH, and 52.72, 6.08, and 1.72 in 10% SH, respectively (control; unsupplemented: 56.69, 9.41, and 16.20%, respectively). The ash content significantly increased in 5% SH and 10% SH compared to that in the control. Calories were 217.59, 206.91, and 137.84 kcal. In texture, hardness (148.75–331.50 g) and springiness (2.19–3.66%) increased as SH was supplemented. The lightness (L), redness (a), and yellowness (b) of 10% SH were the lowest. DPPH radical scavenging activity was significantly higher in 10% SH (38.28%) than in 5% SH (33.80%) and the control (24.35%). ABTS radical scavenging activity was significantly higher in 10% SH (6.31%) than in 5% SH (4.82%) and control (1.73%). These results suggest that the addition of S. horneri results in good quality characteristics and antioxidant effects.