期刊
FOOD CHEMISTRY
卷 119, 期 1, 页码 133-140出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.06.056
关键词
Antioxidant; Fermented products; Shrimp; Krill; Kapi; Koong-Som; Jaloo; Proteolysis
资金
- Research and Development Office
- Prince of Songkla University
Chemical composition and antioxidative activities of some Thai traditional fermented shrimp and krill products including Jaloo, Koong-Som and Kapi were studied. All products did not contain myosin heavy chain or actin, but contained a large amount of small peptides. Kapi had the highest protein content, whereas carbohydrate content varied with products. Water-soluble fraction from all products possessed DPPH and ABTS radical-scavenging activity, as well as ferric reducing antioxidant power (FRAP) in a concentration-dependent manner. At the same concentration tested, the water-soluble fraction from Kapi exhibited the highest antioxidative activity. Soluble fraction of all products showed high stability over a wide pH range (2-11) and was stable after heating at 40-100 degrees C for 15-60 min. Fractions from all products heated at 100 degrees C had increases in FRAP, suggesting the enhancement of antioxidant activity. Therefore, fermented shrimp and krill products could be used as a potential source of nutrients and natural antioxidants. (C) 2009 Elsevier Ltd. All rights reserved.
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