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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51000

Title: Studies on the Development of Small Abalone (Haliotis Diversicolor supertexta) Essence and Its Antioxidative Properties
Authors: Yu-Wei Chang
Chun-Che Lin
Wen-Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Small abalone
small abalone essence
antioxidative properties
free amino acid
taurine
Date: 2018-06
Issue Date: 2018-11-07T07:12:53Z
Publisher: Journal of Aquatic Food Product Technology
Abstract: Abstract: Essences of small abalone (Haliotis diversicolor supertexta) were prepared by two methods, steaming and boiling. The chemical constituents and antioxidative properties of these essences were determined and compared to those of commercial freshwater clam essence (CFCE). Boiled small abalone essence (BSAE) contained more total soluble solids than steamed small abalone essence (SSAE). Total soluble solids and peptide content of both essences increased with longer extraction time. Glycogen contents of SSAE, BSAE, and CFCE were 14.01, 13.95, and 10.74 mg/mL, respectively. The concentrations of free amino acids in SSAE and BSAE (725.05 and 818.56 mg/100 g, respectively) were significantly higher than in CFCE (33.57 mg/100 g). The antioxidative properties of SSAE and BSAE were higher than that of CFCE. The reducing power and ferrous iron (Fe2+) chelating activity of 3-h SSAE were significantly higher than those of 10-min BSAE. The predominant free amino acid of both SSAE and BSAE was taurine (227.14–273.64 mg/100 g), followed by proline and arginine. Both essences also showed high correlations between peptide content and Fe2+ chelating activity and reducing power. Sensory evaluation trials suggested that 3-h SSAE is more favorable than BSAE in terms of appearance and overall acceptability. In conclusion, SSAE had better antioxidative properties and sensory scores than BSAE.
Relation: 27(6) pp.733-748
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51000
Appears in Collections:[食品科學系] 期刊論文

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