논문 상세보기

표고버섯 첨가가 복어육수의 항산화 활성에 미치는 영향 KCI 등재

The Effect of Added Shiitake Mushroom on Antioxidative Activity of Puffer Fish Stock

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/329525
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This research aimed to improve the healthy properties of puffer fish broth, which has been utilized in Korean and Japanese food. Various healthy foods such as garlic, onion, mushroom, and cauliflower were added as ingredients to pufffer fish stock, and the antioxidative activity of each stock was measured by assaying the DPPH and ABTS radical scavenging activities, reducing power and amount of polyphenol. Shiitake was the most effective in increasing the antioxidative activity of puffer fish stock. The high antioxidative activity of shiitake mushroom seems to be correlated with the amount of polyphenol content in puffer fish broth. The antioxidant activities of puffer fish stock increased proportionally with increasing amount of added shiitake, which in turn was due to the increased amount of total polyphenol in the stock.

저자
  • 김계영(동아대학교 식품영양학과) | Gye Yeong Kim Corresponding author
  • 박인식(동아대학교 식품영양학과) | Inshik Park
  • 김성훈(영산대학교 동양조리학과) | Sung Hun Kim