Antioxidant Effects of Hamcho (Salicornia herbacea L.) and Quality Characteristics of Pettitoes (jokbal) added with Hamcho

Abstract

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 ㎎/mL in methanol extracts from Salicornia herbacea L. increased significantly (p＜0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was 38.58±4.25 ㎛ as tannic acid equivalent for 100 ㎎/mL of methanol extracts from Hamcho. FRAP value was 448.58±14.01 ㎛ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.