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Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus
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 Title & Authors
Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus
Choi, Bogyoung; Surh, Jeonghee;
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Sea urchin roe obtained from Anthocidaris crassispina and Pseudocentrotus depressus was briefly salt-fermented (5%), followed by ethanol treatment (1%) and the physicochemical properties as well as antioxidant activity were investigated. Compared to raw sea urchin roes, the salted one showed a significantly low amount of water (p<0.001) high salinity (p<0.05), ash content (p<0.001) and Na content (p<0.001). With salt-fermentation, the redness (p<0.05) and yellowness (p<0.001) of roe decreased noticeably, indicating the decomposition of endogenous carotenoids. Accordingly, the salted roe showed a lower DPPH radical scavenging activity than its unsalted counterpart. Additionally, it showed a significantly lower metal-chelating activity (p<0.05) and metal chelator content (e.g. ortho-phenolics) displayed by a negligible difference in titratable acidity. The salted roe showed significantly increased hardness (p<0.05) and total reducing capacity (p<0.001), which were attributed to the protein coagulation and the release of antioxidants bound to macromolecules after the ethanol treatment, respectively.
sea urchin;salt fermentation;antioxidant activity;color;hardness;
 Cited by
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