Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt

멍게(Halocynthia roretzi) 식해 및 조미 멍게의 영양 및 생리활성 특성

  • Kim, Poong Ho (Southeast Sea Fisheries research Institute, National Fisheries Research & Development Institute) ;
  • Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ji Hye (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji Sun (Busan Technopark Marine Bioindustry Development 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) ;
  • Jeon, You-Jin (Department of Marine Life Sciences, Jeju National University) ;
  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 김풍호 (국립수산과학원 남동해수산연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김지혜 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 ((재) 부산테크노파크 해양생물산업육성센터) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2012.12.28
  • Accepted : 2013.10.02
  • Published : 2014.02.28
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Abstract

This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for ${\alpha}$-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

Keywords

References

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