Please use this identifier to cite or link to this item:
|Title: ||Studies on the development of small abalone (Haliotis diversicolor supertexta) essence and its antioxidative properties.|
|Authors: ||Wen Chieh Sung|
Chun Che Lin
Yu Wei Chang
|Keywords: ||Small abalone|
small abalone essence
free amino acid
|Issue Date: ||2020-06-15T07:37:02Z
|Publisher: ||FOOD SCIENCE & TECHNOLOGY|
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, 733-748|
|Appears in Collections:||[食品科學系] 期刊論文|
Files in This Item:
All items in NTOUR are protected by copyright, with all rights reserved.