Taste, Nutritional and Functional Characterizations of Commercial Seasoned Sea Sauirt Halocvnthia roretzi

摘要

This study examined the taste, nutritional and functional characterizations of commercial seasoned sea squirt Halo-cynthia roretzi (CSS). Total taste values of CSS ranged from 7.6 to 69.5 and the major free amino acids were glutamic acid and asparticacid. Total contents of amino acids in CSS ranged from 5.91 to 7.59 g/100 g and the major amino acids were also glutamic acid and aspartic acid. When taking 100 g of CSS, the minerals that could be expected to have functional health effects (minerals whose levels were above 10% of the recommended daily requirements) were P, Mg and Fe. Other minerals were also present in non-negligible quantities. In terms of the functional properties of CSS, ACE inhibitory activity was 21.2-37.1%, antioxidative activitywas 55.4-90.4%, xanthine oxidase inhibitory activity was 52.9-76.6% and a-glucosidase inhibitory activity was 0-32%. Antimicrobial activity against Vibriopara-haemolyticus was not detected, but activity against Staphylococcus aureus, groups such as KB,GG, CY, DN, HC and KH, and against Escherichia coli groups such as SF, WD, KB and GG, was detected.