Improvement of Quality in Fish Jerky Supplemented with Halocynthia roretzi Powder
2022
Kwon, Y.J. | Park, M.B. | Kim, T.W. | Heo, H.J. | Lee, J.S. | Kim, S.J. | Ha, J.W. | Choi, D.U. | Sung, J.H.
This study examined the physicochemical and sensory characteristics of fish jerky with Halocynthia roretzi powder. The quality of the fish jerky was determined by estimating the moisture content, °Brix, titratable acidity (% citric acid), pH, colors, sugar and carotenoid contents, and sensory profiles. The moisture content, titratable acidity, and color showed a significant difference between the groups (P<0.05). Carotenoids were detected as astaxanthin, lutein, and zeaxanthin. Although astaxanthin was detected in Halocynthia roretzi flesh and skin, lutein and zeaxanthin were only detected in the skin. The methanol, ethyl acetate, and 1-butanol fractions of Halocynthia roretzi were tested for their antimicrobial activities against five kinds of pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Bacillus subtilus, Vibrio harveyi, and Vibrio ichthyoenteri). All fractions showed strong antimicrobial activities. The major volatile compounds of Halocynthia roretzi were 1-octanol, methyl octanoate, 1-heptanol, and 10-methyl-1-undecene. The results of the sensory quality showed that fish jerky supplemented with Halocynthia roretzi powder had a higher overall liking score than the fish jerky without the powder. Therefore, this study suggests that Halocynthia roretzi powder can be applied as a natural preservative for the sensory quality improvement of fish jerky.
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