Abstract
The purpose of this study was to investigate the quality characteristics of tongue sole skin gelatin, supplemented with Lycii fructus powder. In this study, we assessed the quality characteristics and antioxidant activity of tongue sole skin gelatin, containing various concentrations (0, 1, 3, and 5%) of L. fructus powder (LFP). Crude lipid, crude protein, and crude ash content of tongue sole skin gelatin increased according to the LFP content. To analyze quality characteristics, the pH, salinity, yield, color (L, a, and b), texture, total polyphenol content, DPPH radical scavenging activity, mineral and amino acid content, and sensory properties were measured. Salinity, yield, and a and b values increased comparatively, whereas pH, Brix, and L values decreased with an increase in LFP content. Total polyphenol content and DPPH radical scavenging activity of tongue sole skin gelatin significantly increased with increasing content of LFP. Texture profile evaluation showed that the hardness, springiness, gumminess, and chewiness of tongue sole skin gelatin significantly increased with increasing content of LFP. 5% LFP had greater cohesiveness values than that for other treatments. Mineral and amino acid content increased with increasing content of LFP. The sensory evaluation test showed that tongue sole skin gelatin with 3% LFP was the best among all the samples studied. Therefore, LFP is a good supplement for increasing consumer acceptability and antioxidant activity of tongue sole skin gelatin.
Published Version
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