전통 수산발효식품인 식해(食醢)류의 생리적 기능성 효과 비교
Comparison of Biological Activites in Sikhae, Traditional Fermented Sea Products
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Abstract
This study investigated and compared chemical properties and biological activities of four commercial sikhae products (three flat-fish, Pleuronectes herzensteini, Sikhae: product A, B, C; one Alaska pollack, Theragra chalcogramma, Sikhae: product D) and Alaska pollack Sikhae (product E). Total acidity, amino nitrogen, salinity and pH in all products were in ranges of 0.47-1.93g%, 145.94-204.81mg%, 3.40-4.00% and 4.38-5.55, respectively. All products showed antimicrobial activities against Bacillus ceraus subtilis, B. cereus, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus, except for Salmonella typhimurium. Particularly the activities were more effective with gram positive bacteria than gram negative bacteria. Antioxidative (EDA50; 14.20mg/mL) and Fibrinolytic (0.95 plasmin unit/mL) activities of product E were much stronger than commercial Sikhae products (EDA50; 18.87-34.60mg/mL and 0.69-0.85 plasmin unit/mL).
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