Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Squirt Halocynthia roretzi

Abstract

This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halocynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and aspartic acid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activity was 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and α-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibrio parahaemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB, GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.

Physicochemical Properties and Bacterial Communities of Meongge (Halocynthia roretzi) Jeotgal Prepared with 3 Different Types of Salts

“…Cultivated meongge is harvested during the spring season and the fleshy part inside the hard skin is consumed without further processing. Although its unique flavor and taste enable its raw consumption, development of processed products is desirable to increase its year-round sale and commercial value [1,2]. For this purpose, jeotgal and sikhae (fermented fish) have been prepared from meongge, and the changes in nutrients and taste during fermentation were reported [2,3].…”

Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt

“…brush border exo type maltase, sucrase glucoamylase -glucosidase (Del et al, 2007). 1 The data were quoted from Heu et al (2013). 2 4D: sea squirt sikhae fermented for 4 days, 5D: sea squirt sikhae fermented for 5 days, TY:…”

“…The data were quoted from Heu et al (2013). 2 4D: sea squirt sikhae fermented for 4 days, 5D: sea squirt sikhae fermented for 5 days, TY: commercial seasoned sea squirt purchased in Tongyeong, UL: commercial seasoned sea squirt purchased in Uljin, SO: commercial seasoned sea squirt purchased in Sokcho .…”