Preparation and Characterization of Liquors Prepared with Styela clava and Styela plicata
2007
Jung, E.S. (Kyungnam University, Masan, Republic of Korea) | Lee, S.C. (Kyungnam University, Masan, Republic of Korea), E-mail: sclee@kyungnam.ac.kr
Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors.
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