Food Component Characteristics of Seafood Cooking Drips

오현석,; 강경태,; 김혜숙,; 이재형,; 지성준,; 하진환,; 김진수,; 허민수,

doi:10.3746/jkfn.2007.36.5.595

Cited by 13 publications

(13 citation statements)

References 6 publications

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“…Among octopus processing wastes, cooking liquor or juice has acquired the interest of technologists and the fish trade, although previous research cannot be considered as abundant as in the case of tuna cooking liquor. Thus, Oh et al [ 16 ] showed remarkable antihypertensive and antioxidant (Rancimat assay) effects for this kind of octopus waste material. Furthermore, Kim et al [ 17 ] proved that a 70% ethanol extract from the cooking drip of Giant Pacific octopus ( Enteroctopus dofleini ) included a marked polyphenol compound content as well as manifested a radical scavenging activity (DPPH and FRAP, ferric reducing antioxidant power, assays) and an inhibitory activity against tyrosine and angiotensin I-converting enzyme.…”

Section: Introductionmentioning

confidence: 99%

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Malga¹,

Trigo²,

Martı́nez³

et al. 2022

Molecules

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The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.

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Section: Introductionmentioning

confidence: 99%

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Malga¹,

Trigo²,

Martı́nez³

et al. 2022

Molecules

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“…At a higher availability of water (aw), the microorganisms are more sensitive to radiation because of the more free radicals generated by the irradiation. It has been reported that the water contents of WMJ were higher than 0.80 g water/1 g juice [65]. Therefore, the radio sensitivity of microorganisms in the WMJ was high.…”

Section: Effect Of γ-Irradiation On Microbiological Evaluation In Frementioning

confidence: 95%

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Shaheen¹

2014

J Plant Pathol Microbiol

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γ-Irradiation is highly effective in inactivating microorganisms and enzymes activity in various foods and it offers a safe alternative method of food decontamination and maintaining quality. Water melon juice was exposed to γirradiation of 1, 3 and 5 kGy at room temperature (25 ± 1°C). With regard to colorimetric parameters the fresh water melon juice was lower than the irradiated samples. There was an improvement in the Hunter color value in irradiated water melon juice compared with fresh samples. The ascorbic acid, other antioxidants measured (DPPH, β-carotene asays, total phenols, flavonoids and antioxidant capacity) showed enhancement on expsoure to γ-irradiation. Microbial studies showed reduction in total bacterial counts in irradiated juice at 5 kGy. γ-irradiation improves microbial decontamination and antioxidant activity as well as colour of the water melon juice (WMJ) without any adverse change in bioactive and volatile compounds qualities. These results support the application of γ-irradiation as a measure of food preservation technique for water melon juice that can be explored commercially to benefit both the producers and consumers.

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“…Also, protein in the food acts as quenchers of the radicals, leaving fewer radicals to react with the organism. It has been reported that the water contents of cooking drips were higher than 0.85 g water/1 g HCD and the contents of proteins were less than 0.05 g protein/1 g HCD (Oh et al, 2007). Therefore, the radiosensitivity of microorganisms in the cooking drip was high.…”

Section: Microbiological Analysismentioning

confidence: 97%

“…However, the cooking drips of H. fusiformis (HCD) still contain large amounts of proteins, carbohydrates, polysaccharides, and phenolic compounds. Recently, it has been reported that seafood cooking drips have antioxidant activities (Oh et al, 2007). These cooking drips usually convey high microbial contamination because of the rich nutrients present in seafood.…”

Section: Introductionmentioning

confidence: 99%

Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation

Choi

Kim

et al. 2010

LWT - Food Science and Technology

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Food Component Characteristics of Seafood Cooking Drips

Cited by 13 publications

References 6 publications

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium

Impact of γ-Irradiation on Aroma Flavour, Bio-Active Constituents and Quality Attributes of Water Melon Juice

Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation

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