동해안 문어를 주재료로 한 지역특화메뉴 개발 및 이화학적 품질특성과 항산화 활성 평가

초록

Purpose: This study examined the octopus stew prepared with an octopus harvested from the East Sea for its potential inclusion in a local specialty menu. Methods: Octopus stew was prepared with octopus and vegetables as the major ingredients as these are staple foods of the Gangwon province close to the East Sea. The octopus stew was analyzed for its physicochemical properties and antioxidant activities and was evaluated using a raw octopus as a control. Results: The octopus stew had significantly higher moisture (p<0.05) and lower protein content (p<0.001), compared with the raw octopus. It showed the presence of dietary fiber (0.22%) and significantly higher titratable acidity (p<0.01). Its ratio of phosphorus to calcium (P:Ca) declined from 18.8 to 10.1, and more flavor peaks were detected by an electronic nose. Those attributes were presumably due to the addition of vegetables and anchovy stock as ingredients. The major free amino acids observed were taurine (131.2 mg%), arginine (22.1 mg%), glutamic acid (9.3 mg%), and alanine (8.8 mg%), and these appeared to contribute to the flavor. This was also the case for the control octopus. The octopus stew was not significantly different in the content of total phenols, compared to the control octopus. However, it was lower in ABTS radical scavenging activity which is a measure of ‘hydrogen radical donating ability’, and higher in DPPH radical scavenging activity which is a measure of ‘electron donating ability’ as well as ‘hydrogen radical donating ability’. This indicates that the spectrum of phenolic compounds in the octopus stew might be different from that of the control octopus, despite the similar amounts of phenolics. Conclusion: The octopus stew could be developed as part of a local specialty menu with unique attributes in terms of not only nutrition and flavor but also antioxidative functionality.

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