Functional Evaluation of Fish Cutlet Batter Made from the Extracts of Hiziki Hizikia fusiformis Fig Fruit Ficus carica and Pear Pyrus pyrifotia

摘要

This study determined the optimal mixing ratio of functional materials to enhance the functionality of batter for fish cutlets. An optimal mixing ratio of the hiziki Hizikia fusiformis, fig fruit Ficus carica L. and pear Pyrus pyrifolia Niitaka extracts (HFP extract) of 3:1:1 was found. The physicochemical properties of the mixture were as follows: total phelonic contents of 1187.29±41.55 mg/L, l,l-diphenyl-2-picryhydrazyl (DPPH) radical scavenging activity of 61.50±2.33%, ascorbic acid content of23.68±0.02 g/100 g, P-carotene content of 51±3.92 ug/100 g, and sugar content of 12.7±0.1 Brix°. A mixture of the extract, Korean herbal powder, and wheat flour was prepared as the fish cutlet batter. The fish cutlet prepared with the batter had a hardness of 166-202 g/cm~2 and Hunter's color scale values L of 31.14±2.1 to 34.62±1.3, a of-4.89±0.21 to -2.26±0.19 and b of-20.65±2.65 to 28.93±3.14. The FRAP (ferric reducing antioxidant power) and VBN (volatile basic nitrogen) of the fish cutletswere measured to evaluate functionality and determine the optimal mixing ratio for cold storage at -12°C, -18°C, and -24°C. The optimum mixture ratio of extracts /Korean herbal powder/ wheat flour was 1:6:3.