KR20090124024A - Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of ecklonia cava - Google Patents

Abstract

PURPOSE: A method for manufacturing the boiled fish paste of flatfish, and the boiled fish paste of flatfish prepared by the method are provided to improve antioxidizing activity and DNA damage inhibition effect and to enhance elasticity. CONSTITUTION: A method for manufacturing the boiled fish paste of flatfish comprises the steps of homogenizing the prepared flatfish with water; chopping it to prepare the flatfish slice; spreading the flatfish slice thinly with a roller; and mixing the flatfish slice with sugar 4~8 weight%, salt 2.5~3.5 weight%, a corn starch 4~8 weight%, polyphosphates 0.3~1.0% and an enzymatic extract of Ecklonia cava 0.05~0.5 weight%.

Description

Functional Flounder Fish Cake Containing Ecklonia cava Enzyme Extract and Manufacturing Method Thereof {Manufacturing method of the functional boiled flatfish paste containing enzymatic extracts of Ecklonia cava}

1 is a result of measuring the jelly strength in order to determine the elasticity of the flounder paste.

FIG. 2 shows the radical scavenging activity of DPPH (1,1-Diphenyl-2-picrylhydrazyl) of halibut fish paste to examine the antioxidant activity of the halibut fish paste containing Ecklonia cava enzyme extract.

Figure 3 shows the hydroxyl radical scavenging activity of halibut fish paste in order to determine the antioxidant activity of the halibut fish paste containing Ecklonia cava enzyme extract.

Figure 4 shows the results of the alkyl radical (alkyl) radical scavenging ability of the olive flounder in order to determine the antioxidant activity of the olive flounder containing Ecklonia cava enzyme extract.

Figure 5 shows the hydrogen peroxide radical scavenging ability of the olive flounder in order to determine the antioxidant activity of the olive flounder containing Ecklonia cava enzyme extract.

Figure 6 shows the DNA damage inhibitory effect of halibut fish paste containing Ecklonia cava enzyme extract.

The present invention relates to a method for preparing halibut fish paste containing an ecstatic enzyme extract that is an algae, more specifically, first, add ecchi enzyme extract with excellent antioxidant activity as the main raw material to give halibut and give functionality and elasticity. The present invention relates to a functional flounder fish paste containing the Ecklonia cava enzyme extract for producing excellent high flounder fish paste and a method of preparing the same.

 Fish paste is usually cheaper than other animal protein foods, and is a food that many people love. Fish paste is prepared by steaming, boiling or frying after mixing various auxiliary ingredients with meat paste eluting the salt-soluble protein of fish meat.

 So far, fish, raw materials of fish paste have been used as early fish, cutlass, dome, tuna, pollock and mindaegu (Son Mi-hee et al., Korean Journal of Food and Nutrition Science, 2003, 32 (6), p859-863). Pollen tender meat is mainly used to make high quality fish paste. However, pollock broilers, which are mostly imported, have been straining the industry due to recent price increases.

 Flounder is a fish species that plays an important role in Jeju's aquaculture industry, but due to sluggish domestic flounder in 2004, due to sluggish domestic market and overproduction, the price of flounder has dropped sharply to prevent distribution of non-standard flounder below 300g in order to regulate supply. As it is recommended by the Jeju Fish and Sea Fish Association, the use of non-standard flounder is becoming an important task. In Korea, fish cakes made from flounder are not produced. However, in Japan, flounder has been developed and sold as high-quality fish paste since it was found to have excellent elasticity in the manufacture of fish paste.

 Many studies have been conducted to produce high value-added fish cakes in line with the recent consumption trend of well-being. For example, fish paste with seed extract of grapefruit (Cho et al., Korean J Food Hygiene, 1991, 6, p67-72), Fish paste with enoki mushroom (Jung-Geun Koo, Journal of the Korean Society of Food Science and Nutrition, 2001, 30 (2), p288-291), fish cake with anchovy (Jeong-Sook Bae et al., 2007, 23 (4), p 561-566 ), Fish paste containing lotus leaf powder (Shin Young-ja, Korean Journal of Food and Cookery Science, 2007, 23 (6), p947-953), fish paste mainly containing seaweed (for strength, patent 10-0394267), fish paste containing soy protein , Patent 10-0371806, etc., have been reported or patent registered.

Ecklonia cava is a perennial seaweed belonging to the brown seaweed seaweed family and is found in the south coastal coast of Korea including Southeastern East Sea and Jeju Island (Gegangwon, Plant and Plant Book, 1968, p 155-157). Ecklonia pollen contains phlorotannin, a polyphenolic compound, which has been shown to have antioxidant activity, anticancer activity, and antihypertensive activity (Lee Seung-hong et al., Journal of the Korean Society of Food Science and Nutrition, 2006, 35 (9), p1139-). 1145).

Recently, a useful biotechnological extraction method has been reported that can recover various useful substances contained in cells by breaking down the tissues of algae using enzymes as the raw material of seaweeds (Hu, Sujin, etc.). Nutrition, 2005, 10 (1), p31-41).

 Ecklonia cava enzymatic extract prepared by biotechnological extraction is known to have excellent antioxidant activity. Therefore, when added to high-protein healthy fish paste products and developed as high-quality fish paste, the consumption class will be expanded. In addition, if the non-standard flounder produced in the flounder farm is used as the main raw material of fish paste, making high-elastic fish paste will satisfy consumers' taste preference.

Therefore, an object of the present invention is to provide a method for producing a functional health fish paste, which is beneficial to the human body by adding an Ecklonia cava enzyme extract having antioxidant activity as a main raw material.

In order to achieve the above object, the present invention is a one-step process for producing halibut without meat in Korea, with respect to the total weight of halibut meat, by adding sugar, salt, corn starch, polymerized phosphate, Ecklonia cava enzyme extract Two-stage meat grind process to be compounded, molded into a constant size and then boiled for 40 minutes in water at 80 ℃ made of a three-step process.

 Hereinafter, the manufacturing process of the present invention will be described in detail.

 [Step 1 Process]

 In the first step, 5 times of tap water is added to the weight of the flounder raw meat in order to clean the foreign matter generated during the separation of the flesh, which is a edible part from which the flounder of 300 g or less, which is the raw material, is removed. After homogenization, the washing process of standing for 10 minutes is repeated twice, and the recovered meat part is chopped by a hopper to produce halibut meat.

 [Step 2 Process]

 In the second step, with respect to the total weight of the prepared flounder meat, 4 to 8% by weight of sugar, 2.5 to 3.5% by weight of salt, 4 to 8% by weight of corn starch, 0.3 to 1.0% of polymerized phosphate, and 0.05 ~ E. coli enzyme extract. It is the meat grinding process which adds and mixes with 0.5 weight%.

 [Step 3 Process]

 In the third step, the meat flesh is put into a round film, and then molded, and steamed at 80 ° C. for 40 minutes, followed by cooling to 10 ° C. water to commercialize the formed fish paste.

Hereinafter, the present invention will be described in detail through specific examples of activity.

Experimental Method

 On the other hand, the jelly strength in the present invention was measured by cutting the fish paste sample to a certain size (4.5cm in diameter, 3cm in height) and then pressurized (1kg) with rheometer (TA-XT2). At this time, the center of the cutting plane was placed on the sample table so as to be located directly below the spherical plunger having a diameter of 5 mm and measured at 60 mm / min.

 In addition, the antioxidant activity of the fish paste was prepared by grinding 10 g of the fish paste, mixed by adding 50% methanol of 10% by weight, and then separating the supernatant from 4 ° C. (2500 rpm, 15 minutes) for the antioxidant experiment.

 Antioxidant activity was measured by scavenging free radicals that are harmful to human body. That is, the antioxidant activity of the fish paste was evaluated by DPPH, 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability, hydroxyl radical scavenging ability, alkyl radical scavenging ability, and hydrogen peroxide radical scavenging ability.

<Experimental Example 1> Comparison of Elasticity between Fish Flounder and Pollack

 In order to evaluate the elasticity of the flounder fish paste, commercially prepared frozen pollack (FA grade) was purchased and prepared under the same conditions as the flounder fish paste, and then the jelly strength was measured as shown in FIG. 1. The value of 629gcm was higher than 419gcm of pollack fish paste.

Experimental Example 2 Antioxidant Activity of Flounder Fish Paste

 DPPH radical scavenging ability, as shown in Figure 2, was shown to have higher DPPH radical scavenging activity than halibut paste added with Ecklonia cava enzyme extract, and also increased DPPH radical scavenging activity as the amount of E. coli enzyme extract added. Indicated.

 In addition, the hydroxyel radical and alkyl radical scavenging ability of FIGS. 3 and 4 was higher than that of the halibut paste added with Ecklonia cava extract, and the higher the added amount of Eckase enzyme extract as in the DPPH radical scavenging activity. The scavenging activity of reactive oxygen was also high.

It is not yet clear whether free radicals such as oxygen radicals or hydroxyl radicals (OH) are the decisive factor in causing food oxidation, but free radicals exist independently, including one or more unpaired electrons. This can have a significant effect on any chemical reactions in aqueous solution, and can result in a wide range of damage to fragrance, color and nutrients, whether live or food. As already known, lipid peroxidation is induced by O ^- ₂ and lipoxygenase, and hydroxyl radical formation is promoted by lipoxygenase. Accumulated hydro radicals are thus converted to alkoxyl radicals (LOOs) and aldehydes, causing rancidity and odors. In particular, unsaturated fatty acids rich in fish are the main targets for free radicals. Therefore, the inhibitory activity of hydroxyl radicals and alkyl radicals can be used to predict the rancidity of halibut fish paste.

On the other hand, hydrogen peroxide (H ₂ O _{2 )} is generated after O ^- ₂ during the generation of active oxygen species. The metal ions bound to the DNA react with H ₂ O ₂ to increase OH- on the DNA, resulting in breakage of the DNA strand or modification of bases and induction of fragments of the nucleic acid resulting in H ₂ O _2. Hydrogen radicals can damage bases that make up the base of DNA.

 As shown in FIG. 5, the hydrogen peroxide scavenging activity was high depending on the concentration of the E. coli enzyme extract, and the hydrogen peroxide scavenging activity was about 10 times higher than that of the halibut paste containing 0.5% E. coli enzyme extract.

 To summarize the results of the antioxidant activity, the Ecklonia cava enzyme extract has excellent reactive oxygen species scavenging ability, and especially shows high scavenging activity against alkyl radicals that most affects the final production of lipid peroxides known as carcinogens. It was recognized as a useful material for imparting functionality in manufacturing.

Experimental Example 3 Flounder Fish Cake DNA  Damage suppression effect

 Recently, the method of measuring the damage of cellular DNA has been widely used as a method for determining the effects of inhibiting genotoxicity. If the balance between free radicals and antioxidants in the body is broken and the free radicals are produced more than antioxidants, the body is subject to oxidative stress, which results in damage to DNA and eventually development of degenerative chronic diseases. In particular, when the active oxides are present in excess, they cause more destructive and irreversible DNA damage, which can cause mutations and even cancer.

 The inhibitory effect of DNA on flounder fish was analyzed using the comet assay. When electrophoresis of the damaged DNA cells, the smaller the molecular weight of the DNA, the farther it moves away from the nucleus. Occurs.

 The inhibitory effect of DNA damage on human lymphocytes of halibut paste is shown in FIG. 6. As can be seen in FIG. 6, when only hydrogen peroxide was treated, it was confirmed that the DNA tail portion was more moved than the flounder fish paste containing Ecklonia cava extract. On the other hand, as the addition amount of Ecklonia cava extract increased, the tail migration of DNA decreased, and the nuclei of distinct DNA could be observed. Therefore, halibut paste containing the Ecklonia cava extract is a functional food, which may promote consumer's desire to purchase.

 As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

As described above, the olive flounder prepared according to the method of the present invention is excellent in antioxidant activity and DNA damage suppression effect and is more elastic than traditional pollack fish known as high-quality fish paste. It has a very effective advantage to provide consumers with

Claims (3)

After adding 5 times the amount of tap water to the weight of raw flounder meat, which is the edible part that removes the head, tail and shells, etc. After cutting into small pieces to prepare the flounder meat,  With respect to the total weight of the prepared flounder meat, 4 to 8% by weight of sugar, 2.5 to 3.5% by weight of salt, 4 to 8% by weight of corn starch, 0.3 to 1.0% of polymerized phosphate, and 0.05 to 0.5% by weight of Ecklonia cava extract A method for preparing halibut fish paste containing Ecklonia cava enzyme extract, characterized by processing fish paste Flounder fish cake containing Ecklonia cava enzyme extract, characterized in that the fish cake is prepared by the method of claim 1 The flounder fish cake containing the Ecklonia cava enzyme extract according to claim 2, wherein the flounder fish cake has an improvement in the elasticity of the fish cake, the efficacy of antioxidant activity and the inhibitory effect of DNA damage.

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