톳(Hizikia fusiformis), 무화과(Ficus carica) 및 배(Pyrus pyrifolia)의 혼합 추출물을 이용한 생선커틀릿용 튀김옷의 기능성
Functional Evaluation of Fish Cutlet Batter Made from the Extracts of Hiziki Hizikia fusiformis, Fig Fruit Ficus carica and Pear Pyrus pyrifolia
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초록
This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fishcutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifoliaNiitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows:total phelonic contents of 1187.29±41.55 mg/L, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of61.50±2.33%, ascorbic acid content of 23.68±0.02 g/100 g, β-carotene content of 51±3.92 μg/100 g, and sugar contentof 12.7±0.1 Brix°. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutletbatter. The fish cutlet prepared with the batter had a hardness of 166-202 g/cm2 and Hunter’s color scale values L of31.14±2.1 to 34.62±1.3, a of -4.89±0.21 to -2.26±0.19 and b of -20.65±2.65 to 28.93±3.14. The FRAP (ferric reducingantioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionalityand determine the optimal mixing ratio for cold storage at -12℃, -18℃, and -24℃. The optimum mixture ratio ofextracts /Korean herbal powder/ wheat flour was 1:6:3.
Abstract
This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fishcutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifoliaNiitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows:total phelonic contents of 1187.29±41.55 mg/L, 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of61.50±2.33%, ascorbic acid content of 23.68±0.02 g/100 g, β-carotene content of 51±3.92 μg/100 g, and sugar contentof 12.7±0.1 Brix°. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutletbatter. The fish cutlet prepared with the batter had a hardness of 166-202 g/cm2 and Hunter’s color scale values L of31.14±2.1 to 34.62±1.3, a of -4.89±0.21 to -2.26±0.19 and b of -20.65±2.65 to 28.93±3.14. The FRAP (ferric reducingantioxidant power) and VBN (volatile basic nitrogen) of the fish cutlets were measured to evaluate functionalityand determine the optimal mixing ratio for cold storage at -12℃, -18℃, and -24℃. The optimum mixture ratio ofextracts /Korean herbal powder/ wheat flour was 1:6:3.
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