KR20100114172A - The method of producing salted mackerels with enzymatic extracts from e. cava - Google Patents

Abstract

PURPOSE: A salted mackerel manufacturing method using cava enzyme extract controlling the fishy smell is provided to control the fishy smell of the mackerels, preserve the mackerels by using the Ecklonia cava enzyme extract. CONSTITUTION: An enzymatic extract of Ecklonia cava about the salty water in which the salt content is 5~10 weight% and is dipped in the salt water. The salt water mixes the Ecklonia cava enzyme extract about the salty water of 0.2~2 weight%. The seasonings enforces 100~150 discrimination. The seasonings enforces at a temperature of 5 degree.

Description

The method of producing salted mackerels with enzymatic extracts from E. cava.

The present invention relates to liver mackerel containing Ecklonia cava enzyme extract, adding enzyme extracts containing a large amount of antioxidant polyphenol contained in seaweed Ecklonia cava during preparation of liver mackerel to improve fishy taste of mackerel, It is to make liver mackerel that can improve nutrition and function.

Ecklonia cava is a marine algae plant that grows at about 10m deep in the coast of Jeju. It is a marine plant resource containing nutrients such as phlorotannin, alginic acid, fucoidan, iodine and potassium. In particular, chlorophyllin derived from Ecklonia cava is known to be excellent in antioxidant, antihypertensive, thrombogenic and anti-cancer activity, and thus has emerged as an important material for the functional food and pharmaceutical industries.

Recently, a team of Jeon Yu-Jin, a professor at Cheju National University, produced enzyme extracts enriched with bioactive substances, such as phlorotannin, using Jeju's Ecklonia cava and food hydrolase. Ecklonia cava enzymatic extract is a natural material that has an excellent antioxidant effect than Ecklonia cava by concentrating and containing polyphenol component and fucoidan (Food Nutrition and Industry, 2005; Algae, 2003).

Mackerel is essential for the prevention of geriatric diseases such as arteriosclerosis, cerebral thrombosis and myocardial infarction, lysine and threonine, which are grain-limiting amino acids, taurine for lowering blood pressure, stabilizing the mind and preventing stroke, and activating human cells It contains abundant minerals such as selenium, a mineral involved in cell division and replication, and is a fishery resource with excellent health function.

However, the polyunsaturated fatty acids (EPA and DHA) having health functionalities are not widely used because they have several problems, such as causing rancidity due to deterioration of the lipids.

As a way to prevent the deterioration of the mackerel in circulation, salting method of salting and storing fish by salting dry or water method has traditionally been used, but this method also deteriorates quality due to oxidation of polyunsaturated fatty acids during storage. May result.

In addition, consumers are increasingly aware of the quality standards and health functional ingredients for the product, and the preference for health functional endured mackerel is increasing.

The present invention was intended to solve this problem by adding an Ecklonia cava extract in order to prevent oxidation, improve shelf life, improve palatability and functionality of polyunsaturated fatty acids while watering mackerel.

On the other hand, the related art related to the present invention, "Korean liver mackerel containing chlorella component" of the Republic of Korea Patent Publication 10-0712634, "Manufacturing method of liver mackerel using plum" of 10-0740902, "The wild ginseng culture root of 10-0846754 Method for manufacturing liver mackerel and liver mackerel manufactured by the same method, "Method of manufacturing mulberry leaf liver mackerel" of 10-0661710, "Method of manufacturing herbal liver mackerel" of 10-0878664, etc., but to manufacture high functional and high quality liver mackerel As a method for preparing liver mackerel using an Ecklonia cava extract has not been reported until now.

In order to solve the above problems, by using the Ecklonia cava enzyme extract with excellent antioxidant activity, by inhibiting the fishy smell of mackerel by salting the mackerel, containing the functional functional Eckase enzyme extract is enhanced storage ability by inhibiting lipid rancidity during storage To provide the liver mackerel.

The method for preparing liver mackerel using the Ecklonia cava extract according to the present invention is characterized in that the salted water is immersed by salting mackerel in the brine mixed with Eckase Enzyme extract with a salt concentration of 5 to 10% by weight.

At this time, the salted water is preferably mixed with Ecklonia cava enzyme extract of 0.2 to 2% by weight relative to the brine, the salt is more preferably carried out for 100 to 150 minutes.

In addition, the salting is preferably carried out at a temperature of 5 ℃ or less.

As described above, the present invention can improve the functionality of liver mackerel by adding the Ecklonia cava enzyme extract having excellent antioxidant activity in the preparation of liver mackerel, while suppressing fishy smell and improving taste and inhibiting lipid oxidation of liver mackerel. There is an advantage.

Hereinafter, the present invention will be described through Examples and Experimental Examples.

Example 1 Manufacturing Process

The guts of the catched mackerel were removed from the coastal waters of Jeju, the tofu was cut, and the fins and hollows were removed to obtain two pieces of meat pieces. Subsequently, light washing and dehydration were performed to remove blood and foreign matter from the mackerel fillet.

After preparing 6 wt% saline at 5 ° C., 0.2-2 wt% of Ecklonia cava extract was added to the brine, and the pretreated mackerel was immersed for 120 minutes. Subsequently, the dipped mackerel was dehydrated and vacuum packed.

1 is a manufacturing process of liver mackerel containing Ecklonia cava enzyme extract.

Experimental Example 1 Antioxidant Activity of Liver Mackerel Containing Ecklonia cava Enzyme Extract

Antioxidant activity of liver mackerel containing Ecklonia cava enzyme extract was measured by the scavenging ability of free radicals and hydrogen peroxide harmful to organisms. That is, DPPH (1,1-Diphenyl-2picrylhydrazyl) radical scavenging ability, hydrosyl (Hydroxyl) radical scavenging ability, superoxide anion (Superoxcede anion) radical scavenging ability, hydrogen peroxide (Hydrogen peroxide) scavenging ability.

In order to evaluate the antioxidant activity of liver mackerel containing Ecklonia cava enzyme extract, the liver mackerel was lyophilized immediately after preparation and 100 ml distilled water was added to the powdered 8 g sample, followed by concentration of the filtrate stirred at room temperature for 24 hours to 0.1 mg / ml. It was used as an activity measurement sample.

Oxygen is involved in various metabolic processes such as digestion and energy generation in the human body and is the most essential substance for the survival of organisms, but when converted to highly reactive reactive oxygen, it adversely affects the living body. Active oxygen combines with proteins and unsaturated fatty acids to produce lipid peroxide, damages DNA and RNA, and damages biological membranes and weakens immunity to cause various diseases and aging including adult diseases.

In addition, free radicals, which are the dominant species of reactive oxygen species, are unstable and react rapidly with other substances in the body, causing cellular damage and human disease. If the balance of free radicals in the body is not achieved, unsaturated fatty acids are oxidized and cause acute cell damage, thereby causing aging as well as cancer, Parkin's disease and Alzheimer's disease.

The results of scavenging the active oxygen and hydrogen peroxide of liver mackerel containing Ecklonia cava enzyme extract are shown in FIG. 2. DPPH radical scavenging ability, hydrosyl radical scavenging ability, superoxide anion radical scavenging ability, and hydrogen peroxide scavenging ability of liver mackerel according to the treatment concentration of Ecklonia cava extract were superior to the E. coli enzyme extract concentration. In addition, liver mackerel containing Ecklonia cava extract was higher in DPPH radical scavenging ability, hydrosyl radical scavenging ability, superoxide anion radical scavenging ability, and hydrogen peroxide scavenging ability than liver mackerel without Ecklonia cava extract.

As a result, in case of salting by adding Ecklonia cava extract in preparation of liver mackerel, not only can it inhibit lipid oxidation during preparation and storage of liver mackerel, but also it helps to prevent aging of human body by adding Eckonia enzyme extract with excellent antioxidant activity. It was estimated.

Experimental Example 2 Sensory Evaluation of Liver Mackerel Containing Ecklonia cava Enzyme Extract

The sensory test consists of 10 well-trained panel members with respect to taste, smell, color, and texture, and scores 4, 5 if the score is better than 3, and 1, 2 for the score less. Relative evaluations are shown as average values.

The results of sensory tests after cooking for 5 minutes in a microwave oven containing Ecklonia cava enzyme extract and Ecklonia cava enzyme extract untreated liver mackerel frozen for 2 months in a microwave oven are shown in Table 1. The color of the mackerel treated with Ecklonia cava extract up to 0.5% was not significantly different from the Ecklonia cabbage extract treated with Ecklonia cabbage extract at 5% significance level. The score was lower than the 5% significance level. These results were judged to be due to the transition of dark brown, which is peculiar to Ecklonia cava extract, to the product.

However, this may be because the sensory test asked whether the color is preferred or unfavorable compared to the control group without considering the health function, and the sensory test after recognizing that the product contains the Eckase enzyme extract with excellent health function. As a result, the dark brown had a good effect on the preference of the panels. Fishy of mackerel according to the concentration of Ecklonia cava extract was not significantly different at 5% significance level. However, in the case of texture and taste, as the concentration of Ecklonia cava extract was increased, it was generally increased, and at 5% significance level, texture was best for liver mackerel containing more than 1.0% E. coli enzyme extract, and taste was 2.0% E. coli. It was the best.

Therefore, when the sensory test was conducted with the awareness that the E. coli enzyme extract-treated liver mackerel was dark brown, it was determined that the treatment concentration of E. coli enzyme extract was 2.0%.

As can be seen from the above results, by adding the Ecklonia cava enzyme extract during the preparation of liver mackerel, it was confirmed that the taste and texture of mackerel were improved to improve palatability of liver mackerel.

Experimental Example 3 Volatile Basic Nitrogen Content of Liver Mackerel Containing Ecklonia cava Enzyme Extract

Volatile base nitrogen is measured by microdiffusion method using Conway unit as follows. After taking 10 g of liver mackerel, 10 ml of distilled water was added and leached. Then, 20 ml of 10% TCA was added thereto, followed by fine grinding. Collected by centrifugation, washed with 5% TCA residue 25㎖ together the tax to the filtrate, and then jeongyonghan Conway unit in substantial 50㎖, insert the acid mixture 1㎖, oesil the left sample solution 1㎖, the right side K ₂ CO ₃ Incubated at 37 ° C. for 60 minutes and titrated with 0.02NH ₂ SO ₄ solution. At this time, the blank was used as a sample solution 1ml 5% TCA.

The volatile basic nitrogen content is a method of determining the freshness of fish and shellfish, mainly containing ammonia, and trimethylamine and the like are included in volatile basic nitrogen. Immediately after the catch, the amount of whistle-based nitrogen is extremely low but increases with decreasing freshness.

Changes in the volatile basic nitrogen content of frozen liver storage of -20 ℃ according to the treatment concentration of Ecklonia cava enzyme extract are shown in Table 2. Volatile basic nitrogen content of liver mackerel containing Ecklonia cava extract was in the range of 5.0-6.0% immediately after manufacture, and there was no difference in 5% significance between liver and mackerel stored for 2 months and 4 months. As such, the volatile basic nitrogen content did not change during freezing storage because it was vacuum-packed and freeze-stored so that there was no formation of lower basic substances such as ammonia and trimethylamine from the protein of liver mackerel.

On the other hand, the volatile basic nitrogen content of liver mackerel containing Ecklonia cava extract was lower than the average value (8.2%) of frozen commercial liver mackerel regardless of storage period and treatment concentration of E. coli enzyme extract.

Experimental Example 4 Viable Cell Contents of Frozen Liver Mackerel Containing Ecklonia cava Enzyme Extract

The number of viable cells was incubated using a standard agar plate medium according to the APHA method (1970) (35 W 1 C, 48 hours), and the number of colonies was measured.

The viable bacterial count of liver mackerel according to the treatment concentration of Ecklonia cava enzyme extract during -20 ℃ freezing storage is shown in Table 3. Number of viable cells of gangodeungeo containing Ecklonia cava enzyme extract is produced immediately after the ^{2.3 x 10 3 - 4.6 x 10} 4 was a range of CFU / g, has been shown to tend to a similar or reduced gangodeungeo stored after 2 months and 4 months frozen. This result was judged to be due to the death or stop of development of low temperature bacteria in addition to mesophilic bacteria.

On the other hand, the viable cell counts of E. coli enzyme extract-containing liver mackerel showed lower ranges than the average value (4.4x 10 ⁴ CFU / g) of frozen commercial mackerel regardless of storage period and treatment concentration of E. coli enzyme extract.

Experimental Example 5 Peroxide Value during Frozen Storage of Liver Mackerel Containing Ecklonia cava Enzyme Extract

Peroxide values were analyzed according to the AOCS method (1990) using saturated KI solution using a sample of extracted lipid. Liver mackerel has a high composition ratio of polyunsaturated fatty acids that are easy to oxidize, which may cause lipid oxidation during storage and distribution. Therefore, in order to examine the degree of lipid oxidation, which is one of the quality indicators of liver mackerel, Table 4 shows the peroxide value change of liver mackerel according to the treatment concentration of Ecklonia cava enzyme extract during freezing storage at -20 ℃.

Peroxide values were 19.7 meq / kg for E. coli enzyme extract untreated liver mackerel immediately after manufacture, whereas 20.4 meq / kg and 18.3 meq / kg for E. coli enzyme extract 0.2% and 0.5% treated mackerel, respectively. However, 1% and 2% treated mackerel showed 14.2meq / kg and 10.8meq / kg, respectively. In addition, the peroxide value immediately after the preparation of the Ecklonia cava extract-treated liver mackerel was lower than the average value (38.1 meq / kg) of the commercial frozen liver mackerel product regardless of the treatment concentration. The change of peroxide value during freezing storage of E. coli enzyme extract treated mackerel showed little difference regardless of treatment concentration.

Figure 1 shows the manufacturing process of liver mackerel containing the Ecklonia cava enzyme extract of Example 1.

Figure 2 shows the antioxidant activity results of liver mackerel containing Ecklonia cava enzyme extract of Experimental Example 1.

Claims (4)

A method for preparing liver mackerel using an Ecklonia cava extract, characterized in that the salt concentration is 5 to 10% by weight of saline immersed in salted water mixed with Eckase Enzyme extract. The method of claim 1, wherein the salted water is prepared using the E. coliase extract, characterized in that the mixture of E. coliase extract 0.2 to 2% by weight relative to the saline. The method of claim 2, wherein the salted liver mackerel manufacturing method using Ecklonia cava enzyme, characterized in that performed for 100 to 150 minutes. The method of claim 3, wherein the salt is prepared using the Ecklonia cava enzyme extract, characterized in that carried out at a temperature of 5 ℃ or less.

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