감태 효소 가수분해물과 제주특별자치도에서 생산된 신선한 고등어를 이용하여 건강 기능성이 부여된 고품질 간고등어를 제조할 목적으로 감태 효소 가수분해물의 적정 처리 조건에 대하여 살펴보았다. 감태 효소 가수분해물 처리유무 및 처리농도에 관계없이 간고등어의 일반성분, 염도, 대장균, pH, 휘발성염기질소, histamine 및 과산화물값은 5% 유의수준에서 차이가 인정되지 않았다. 하지만, DPPH free radical, hydroxyl radic

For preparation of high-quality salted mackerel using enzymatic extracts from Ecklonia cava (EEC) to process fresh mackerel caught off Jeju Island, the optimal concentration of EEC was investigated. There were no differences in proximate composition, salinity, Escherichia coli level, pH, volatile basic nitrogen content, histamine level, or peroxide value between salted mackerel samples prepared with different concentrations of EEC. However, the antiradical properties of salted mackerel, assayed by scavenging of DPPH free radicals, hydroxyl radicals, hydrogen peroxide, and alkyl radicals, increased with increasing concentrations of EEC. The optimal concentration of EEC for preparation of high-quality salted mackerel was 2% (w/w). Salted mackerel soaked in 2% (w/w) EEC was superior to commercial salted mackerel in antiradical properties, biogenic amine content, and other relevant chemical properties.

• 윤민석
• 김형준
• 박권현
• 신준호
• 이정석
• 전유진
• 손희진
• 허민수
• 김진수