Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method

  • Authors:
    • Norie Nagatsuka
    • Kumi Sato
    • Kazuki Harada
    • Keiko Nagao
  • View Affiliations

  • Published online on: December 1, 2007     https://doi.org/10.3892/ijmm.20.6.843
  • Pages: 843-847
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Abstract

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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December 2007
Volume 20 Issue 6

Print ISSN: 1107-3756
Online ISSN:1791-244X

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Spandidos Publications style
Nagatsuka N, Sato K, Harada K and Nagao K: Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method. Int J Mol Med 20: 843-847, 2007.
APA
Nagatsuka, N., Sato, K., Harada, K., & Nagao, K. (2007). Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method. International Journal of Molecular Medicine, 20, 843-847. https://doi.org/10.3892/ijmm.20.6.843
MLA
Nagatsuka, N., Sato, K., Harada, K., Nagao, K."Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method". International Journal of Molecular Medicine 20.6 (2007): 843-847.
Chicago
Nagatsuka, N., Sato, K., Harada, K., Nagao, K."Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method". International Journal of Molecular Medicine 20, no. 6 (2007): 843-847. https://doi.org/10.3892/ijmm.20.6.843