Effect of Salt Fermentation on the Physicochemical Properties and Antioxidant Activities of Sea Urchin Roe from Anthocidaris crassispina and Pseudocentrotus depressus

염장처리가 성게 알의 이화학 품질 특성과 산화방지 활성에 미치는 영향

  • Choi, Bogyoung (Department of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • 최보경 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과)
  • Received : 2015.04.11
  • Accepted : 2015.06.03
  • Published : 2015.08.31


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.


Supported by : 강원대학교


  1. Lee SJ, Ha WH, Choi HJ, Cho SY, Choi JW. Hepatic detoxification and antioxidant activity in sea-urchin roe and ethanol extract of roe. Korean J. Fish Aquat. Sci. 43: 428-436 (2010)
  2. Kalogeropoulos N, Mikellidi A, Nomikos T, Chiou A. Screening of macro- and bioactive microconstituents of commercial finfish and sea urchin eggs. LWT-Food Sci. Technol. 46: 525-531 (2012)
  3. de Quiros ARB, Lopez-Hernandez J, Simal-Lozano J. Determination of carotenoids and liposoluble vitamins in sea urchin (Paracentrotus lividus) by high performance liquid chromatography. Eur. Food Res. Technol. 212: 687-690 (2001)
  4. AOAC. Official Method of Analysis of AOAC Intl. 15th ed. Method 984.13. Association of Official Analytical Chemists, Arlington, VA, USA (1990)
  5. Dinis TCP, Madeira VMC, Almeida MLM. Action of phenolic derivates (acetoaminophen, salycilate and 5-amino salycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161-169 (1994)
  6. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995)
  7. Kirby AJ, Schmidt RJ. The antioxidant activity of Chinese herbs for eczema and placebo herbs-I. J. Ethnoparmacol. 56: 103-108 (1997)
  8. Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Method Enzymol. 299: 152-178 (1999)
  9. RDA. Food Composition Table. Rural Development Administration. Jeonju, Jeonbuk, Korea. pp. 320-322 (2007)
  10. Lee SU, Lee HY, Kim SH, Kim DJ. Changes in physicochemical composition of sea urchin roe by steaming treatment. J. Korean Soc. Food Sci. Nutr. 41: 550-560 (2012)
  11. Lee HS, Duffey KJ, Popkin BM. Sodium and potassium intake patterns and trends in South Korea. J. Hum. Hypertens. 27: 298-303 (2013)
  12. MFDS. Food Code. Ministry of Food and Drug Safety. Cheongwon, Korea pp. 63-64 (2011)
  13. Kim JS, Shahidi F, Heu MS. Characteristics of salt-fermented sauces from shrimp processing byproducts. J. Agr. Food Chem. 51: 784-792 (2003)
  14. McClements DJ, Decker EA. Lipids. pp. 155-216. In: Food Chemistry. Damodaran S, Parkin KL, Fennema OR (eds). CRC Press, Boca Raton, FL, USA (2008)
  15. Xu G, Ye X, Chen J, Liu D. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. J. Agr. Food Chem. 55: 330-335 (2007)