| Radical scavenging activity of 'Nikogori' gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method. | |
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MedLine Citation:
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PMID: 17982692 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Head, bone, skin and tail mixed parts of yellowtail and bream, scales of bream and head of salmon which have nutritional values and are usually discarded were made into 'Nikogori' gelatin gel. They are not only a good source of protein but are also useful for elderly people with swallowing problems. Soy sauce, a traditional seasoning in Japan, was added to enhance the taste of 'Nikogori'. The rheological properties were examined by a rheometer and the peroxyl radical scavenging activity was measured by the chemiluminescence method. Sensory evaluation was also conducted employing 20 faculty members and students of the Laboratory of Cookery Science, Tokyo Kasei University, Japan to assess its acceptance. It was found that 'Nikogori' has peroxyl radical scavenging activity. Moreover, addition of soy sauce to 'Nikogori' enhanced the peroxyl radical scavenging activity. The rheological properties of 'Nikogori' and of the soy sauce added conformed to the standard set by the Ministry of Health, Labour and Welfare of Japan for elderly people with swallowing problems. From the data of the antioxidative activity and the sensory evaluation, the soy sauce-added 'Nikogori' was preferrable to that of the non-added one. |
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Authors:
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Norie Nagatsuka; Kumi Sato; Kazuki Harada; Keiko Nagao |
Publication Detail:
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Type: Evaluation Studies; Journal Article |
Journal Detail:
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Title: International journal of molecular medicine Volume: 20 ISSN: 1107-3756 ISO Abbreviation: Int. J. Mol. Med. Publication Date: 2007 Dec |
Date Detail:
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Created Date: 2007-11-05 Completed Date: 2008-04-18 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9810955 Medline TA: Int J Mol Med Country: Greece |
Other Details:
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Languages: eng Pagination: 843-7 Citation Subset: IM |
Affiliation:
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Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University, Tokyo 173-8602, Japan. nagatsukan@tokyo-kasei.ac.jp |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Chemiluminescent Measurements Fish Products Fishes* / anatomy & histology, metabolism Food Analysis* / methods Free Radical Scavengers / chemistry*, metabolism Gelatin / chemistry* Gels / chemistry* Humans Japan Oxidation-Reduction Soy Foods |
| Chemical | |
Reg. No./Substance:
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0/Free Radical Scavengers; 0/Gels; 9000-70-8/Gelatin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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