Table 3 - uploaded by Dong Hyun Ahn
Content may be subject to copyright.
Texture of several types of abalone porridge by rice size and viscera contents M±SD
Source publication
To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice...
Citations
... One of the most valuable marine gastropods in Korea is abalone (Haliotis discus hannai). Abalone has been used in traditional medicine and several researches reported that abalone exhibited anti-fatigue and detoxification properties (6,7). More than 90% of the world abalone production is based on farming, and abalone mariculture has been increasing due to its nutritive and pharmaceutical values (8). ...
Abalone protein was hydrolyzed by enzymatic hydrolysis and the optimal enzyme/substrate (E/S) ratios were determined. Abalone protein hydrolysates (APH) produced by Protamex at E/S ratio of 1:100 showed angiotensin I converting enzyme inhibitory activity with IC50 of 0.46 mg/mL, and APH obtained by Flavourzyme at E/S ratio of 1:100 possessed the oxygen radical absorbance capacity value of 457.6 μM trolox equivalent/mg sample. Flavourzyme abalone protein hydrolysates (FAPH) also exhibited H2O2 scavenging activity with IC50 of 0.48 mg/mL and Fe(2+) chelating activity with IC50 of 2.26 mg/mL as well as high reducing power. FAPH significantly (P<0.05) protected H2O2-induced hepatic cell damage in cultured hepatocytes, and the cell viability was restored to 90.27% in the presence of FAPH. FAPH exhibited 46.20% intracellular ROS scavenging activity and 57.89% lipid peroxidation inhibition activity in cultured hepatocytes. Overall, APH may be useful as an ingredient for functional foods.
... Abalone (Haliotis discus hannai) is one of the most valuable marine gastropods and is widely cultured in east Asia, Australia , America, and many other regions, and more than 90% of the world abalone production is based on farming (Cook & Roy Gordon, 2010). Abalone has been used in traditional medicine and for tonics, and it also exhibits many physiological benefits such as fatigue recovery, and detoxification (Kim & Pallela, 2012; Lee et al., 2008). Due to its nutritive and pharmaceutical values, abalone mariculture has been increasing. ...
Abalone viscera is one of the byproducts from abalone processing and is discarded as industrial waste. In this study, abalone viscera hydrolysates (AVH) were prepared using Alcalase, Flavourzyme, Neutrase, and Protamex, and their oxygen radical absorbance capacity (ORAC) was evaluated. The AVH by Alcalase showed promising ORAC value, and further optimal enzyme/substrate hydrolysis condition for production of the AVH was determined. The AVH also exerted strong hydrogen peroxide scavenging activity, Fe2+ chelating activity, and reducing power. Furthermore, the AVH inhibited lipid peroxidation in a model system and protected hydroxyl radical-induced DNA damage. Amino acid profiles revealed that the AVH contained 57.1% antioxidant amino acids and 44.0% hydrophobic amino acids, which contributed to its higher antioxidant activity. In addition, the AVH showed cytoprotective effects against hydrogen peroxide-induced cytotoxicity of cultured hepatocytes, and significantly (p < 0.05) inhibited intracellular reactive oxygen species (ROS) and membrane lipid peroxidation. Taken all together, these results suggest that the AVH might be useful as an ingredient for functional foods.
... Abalone is one of the most valuable marine gastropods. It has been reported that the abalone has many physiological benefits as a food including fatigue recovery, refection, detoxification, health during pregnancy, and vitality (Lee, Shin, et al., 2008). Despite the explosive increase in consumer demand, limited production makes abalone the most expensive marine food (Oakes & Ponte, 1996). ...
This study investigated the effects of high pressure short-time processing on the physicochemical and microbial characteristics of abalone during chilled storage. Pressurization at 200 MPa caused a decrease in pH and shear force compared to those in the control but thereafter increased with increasing pressure levels. Water holding capacity (WHC) of abalone decreased when pressurized at > 400 MPa. A greater reduction in shear force was observed after 1 week of storage. For color, reduction in the a* value of abalone was considerable during storage. Increasing pressure suppressed the generation of total volatile basic nitrogen compounds and total viable counts, whereas lipid oxidation occurred with increasing pressure. Pressurization at 200 MPa was the optimum pressure condition in which the shelf-life of abalone was extended to about 10 days compared to 3 days in the control.
Industrial relevance
For the use of high pressure as a pasteurization technique, commercial system is required not to exceed 5 min of holding time for the system maintenance purpose. In addition, this process is carried out under ambient temperature for the economical aspect. Abalone which is normally consumed as raw state in East Asia has very short shelf-life (< 3 days) during chilled storage, hence increasing the shelf-life for 7–8 days has been challenged for commercial distribution of the abalone. This study provided one of strategy to extend shelflife of abalone with minimal quality changes by high pressure processing.
... Several other articles mentioned the antioxidant potential of polysaccharide extracted from abalone viscera (14,15). The application of abalone viscera as the food ingredient has also been researched (16). Our previous study has discussed the anti-skin-aging activities of extract from abalone viscera (17). ...
We prepared Jeotgal with Haliotis Discus Hannai Ino (abalone) viscera and the studied the physicochemical properties. Abalone viscus was fermented with varying amounts of salt for 60 days in order to prepare for the Jeotgal. During the fermentation, we measured the change of pH, volatile basic nitrogen (VBN), amino nitrogen (AN) and protease activity. After the fermentation, we examined the composition of free amino acids and sensory evaluation. The pH decreased with the fermentation, which was not significant (from 5.5 to 6.5). After the fermentation, the highest VBN was 96.7 mg/g, while the highest AN value was 406.3 mg/g. Unlike VBN and AN, the protease activity increased and reached the highest activity at the 30th day, and then decreased afterward. Based on the results, it was deduced that higher salinity restrained the fermentation and lowered the VBN, AN and protease activity. The total free amino acids of abalone Jeotgal, which were analyzed after the fermentation, (62.75 mg/g) was more than twice the amount in the abalone viscera before the fermentation (30.37 mg/g). We prepared abalone viscera Jeotgal and studied the characteristics for the first time. This will provide us with useful information for future related researches.
... Abalone is a seafood delicacy, famous for its unique color, texture and flavor (2). In Korea, Japan, China and many other Asian countries, abalone has been used as a traditional medicine and tonics (3,4). In the oriental medicine books, Generally, the visceral part of abalone is not regarded as edible by the producers as well as customers (10). ...
... Several other articles mentioned the antioxidant potential of polysaccharide extracted from abalone viscera (14,15). The application of abalone viscera as the food ingredient has also been researched (3). Our previous study has discussed the anti-skin-ageing activities of extract from abalone viscera (16). ...
In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jeju Island in Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated. The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents were higher. The general compositions and mineral contents also presented fluctuation among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mg/g, which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while the saturated fatty acid percentages in the abalone body were higher than in the abalone viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen (), followed by the abalone harvested in Jeju Island and Heuksando. The abalone viscera contained much lower collagen, which ranged from to . The results of this study will provide useful information for the future research of abalone.
The physicochemical properties of pressurized hot-water extract (PHE) from abalone muscle and the antioxidant activities of its digestive products were investigated in this study. The PHE contained protein of 49.58% and carbohydrate of 41.95%. After ethanol graded precipitation, most of carbohydrate and protein in PHE were successively remained in 40% ethanol precipitate (EP40) and 80% ethanol precipitate (EP80), respectively. High proportions of Glu and Gly were found in the PHE, EP40 and EP80, but the proportion of Ala in ethanol soluble extract (ESE) reached up to 46.00%. Both PHE and EP40 were rich in glucose, while galactose and glucose were main monosaccharides in the EP80 and ESE. Based on the results of SDS-PAGE and HPLC, high molecular weight components from PHE were precipitated in the EP40, but oligopeptides and free amino acids were fractionated in EP80 and ESE. Among the PHE and the digestive products, the highest antioxidant ability was found to be EP80 hydrolysate, the IC50 values of which for scavenging activity on hydroxyl radical, DMPD radical and ABTS radical were 1.05 mg/mL, 1.40 mg/mL and 0.56 mg/mL, respectively. It is concluded that carbohydrate of abalone muscle was dissolved more easily into hot water than protein, and protein hydrolysate of PHE might play an important role in antioxidant activity of gastrointestinal digestion.
The chemical compositions and nutritional values of the water-soluble fraction (WF), myofibrillar protein (MP), and stroma protein (SP) from abalone muscle were investigated. The protein, carbohydrate, lipid, and ash contents of abalone muscle were 15.87, 6.36, 0.22, and 1.36 g/100 g, respectively. Most of the carbohydrates in the abalone muscle were released easily into water, and potassium was the most abundant mineral. WF and SP were rich in essential and umami amino acids, and all three fractions had high arginine contents. The essential amino acid index and predicted biological value of WF were 75.84 and 90.96, respectively. These values were considerably higher than those of MP and SP. Meanwhile, the predicted protein efficiency ratio of MP was the highest. Lysine was the first limiting essential amino acid (EAA) in MP and SP, and the score of the first limiting EAA (tryptophan) in WF was more than 100%. The in vitro protein digestibility of WF and SP was approximately 92% higher than that of MP. The in vivo experiments showed that WF was the easiest to digest. The nutritional value and high digestibility of WF can be claimed as a high-quality protein source based on the current findings.
This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.
This study investigated the quality characteristics of saccharified minor cereal gruel prepared with different grain kojis (rice, buckwheat, sorghum, adlay, and Italian millet koji). The moisture, crude protein, crude lipid, and crude ash contents of raw materials showed ranges of 11.12 - 12.85; 5.81-16.24; 0.56 - 4.36, and 0.28 - 1.93%, respectively. The crude protein, crude lipid, and crude ash contents of the samples showed ranges of 1.64 to 2.44; 0.08 to 0.28, and 0.09 to 0.18%, respectively. The pH, L, a, and b values ranged from 6.11- 6.43; 58.72 - 65.96; 2.92 - 5.76, and 7.81- 9.42, respectively. The viscosities of saccharified minor cereal gruel prepared with different grain kojis were significantly (p
