Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin.
作者： Soottawat Benjakul , Kasidate Chantakun , Supatra Karnjanapratum
DOI: 10.1007/S13197-018-3310-Z
关键词: Hydrolyzed collagen 、 Chemistry 、 ABTS 、 Food science 、 Antioxidant 、 Retort 、 Browning 、 Taste 、 Flavor 、 DPPH
摘要: Impact of retort processing on the characteristics and bioactivity herbal soup, based hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort conducted at either 115 °C or 121 °C for 5, 7, 9 11 min (F0 values) compared to no processing. All conditions yielded sterile soups, but some differences moisture content, pH, viscosity, UV-absorbance, browning index, fluorescence intensity, color, α-amino group total reducing compound contents were observed, those without enhanced antioxidative activity (HHC) regardless conditions. HHC soups with F0 value 7 (115/7) (121/7) showed significantly higher ABTS DPPH radical scavenging activities, ferric antioxidant power H2O2 activity, others. had significant (p > 0.05) effect appearance, odor, flavor, taste overall perception soups. The 115/7 121/7 samples stimulated cell proliferation enhance production L929 mouse fibroblast cells. It therefore concluded that could be used preparing soup a ready-to-serve functional is both healthy safe.
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