Development and Characterization of High Quality Salted Mackerel Using Enzyme Hydrolysates of Ecklonia cava

Abstract

This study was conducted to develop and characterize of a high quality salted mackerel using enzymatic extracts of Ecklonia cava (EEC). In this study, potential antioxidative properties of EEC were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, peroxide value, and fatty acid composition, and the antimicrobial properties were also measured by analysis for volatile basic nitrogen, pH, viable cells, Eschericia coli and biogenic amine. Compared to EEC-untreated salted mackerel, the salted mackerel with EEC was superior in antioxidative properties, while was negligible in the difference of antimicrobial properties. These results suggested that the high quality salted mackerel with antioxidative activity could be developed by treatment of EEC.

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

“…In addition, a higher amount of linoleic acid and arachidonic acid, as the most preferred substrates for LOX, in the fish gills might be associated with higher activity of the enzyme (Xu et al., 2022). LOX with affinity to arachidonic acid, linoleic acid, and eicosapentaenoic acid (EPA) has been determined in rabbit fish viscera, sardine skin, and mackerel gills (Hong, 1994; Jiarpinijnun et al., 2022; Mohri et al., 1992), in which sardine skin LOX oxidized linoleic acid more efficiently than arachidonic acid and EPA, while LOX in mackerel gills showed the highest reactivity toward EPA. LOX in rabbit fish viscera with specificity toward arachidonic acid contributed to lipid oxidation.…”