Preparation and Evaluation of Physiological Activity of White Bread Containing Korean Blue Mussel

국산 양식 홍합 함유 식빵의 제조 및 생리활성 평가

  • Jo, Min-Ji (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Kim, Yun-Ah (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food, Nutrition and Biotechnology, Kyungnam University)
  • 조민지 (경남대학교 식품영양생명학과) ;
  • 김윤아 (경남대학교 식품영양생명학과) ;
  • 이승철 (경남대학교 식품영양생명학과)
  • Received : 2016.07.06
  • Accepted : 2016.09.09
  • Published : 2016.11.30


White breads containing Korean blue mussel (Mytilus edulis) powder were prepared and characterized. WB (white bread without blue mussel) and four different MBs (white breads containing blue mussel; number in front of MB means added % of blue mussel powder per wheat flour) were prepared by the straight dough method. With addition of blue mussel to bread, lightness decreased, whereas redness and yellowness increased. Addition of blue mussel did not significantly affect specific volumes of breads. DPPH and ABTS radical scavenging activities significantly increased with increasing blue mussel content. Addition of blue mussel to breads also increased alcohol dehydrogenase and acetaldehyde dehydrogenase activities. In the sensory test, 1MB acquired relatively high points for taste, flavor, texture, and preference. The results indicate that blue mussel can be applied to white bread to improve physiological functions without reduction of physicochemical characteristics.


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