Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Squirt Halocynthia roretzi

시판 조미 멍게(Halocynthia roretzi)의 맛, 영양 및 건강기능 특성

  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Ji Hye (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji Sun (Busan Technopark Marine Bioindustry Dvelopment Center) ;
  • Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 식품영양학과) ;
  • 김지혜 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 ((재)부산테크노파크해양생물산업육성센터) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2012.11.05
  • Accepted : 2013.01.18
  • Published : 2013.02.28
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Abstract

This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and aspartic acid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and ${\alpha}$-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibrio parahaemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB, GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.

Keywords

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