Application of the <i>Nikogori</i> residue for food use: sensory characteristics and radical scavenging activity of pound cakes mixed with the residue

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  • 鮭の頭で調製した“煮こごり”残渣部の食品への利用
  • 鮭の頭で調製した"煮こごり"残渣部の食品への利用--残渣入りパウンドケーキの嗜好性と抗酸化性の検討
  • サケ ノ アタマ デ チョウセイ シタ ニコゴリ ザンサブ ノ ショクヒン エ ノ リヨウ ザンサ イリ パウンドケーキ ノ シコウセイ ト コウサンカセイ ノ ケントウ
  • ―残渣入りパウンドケーキの嗜好性と抗酸化性の検討―

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Abstract

We investigated the application to food use of the Nikogori residue of gelatin gel made from salmon heads in order to reduce waste and contribute to improving the environment. Pound cakes were made with various contents of the residue. A sensory evaluation was conducted by 29 faculty members and students of the Laboratory of Cookery Science at Tokyo Kasei University, and the scavenging activities for peroxyl radicals, which cause particularly severe damage in vivo to oxygen radicals, were measured by using the chemiluminescence method. The residue mixed with soy sauce and sugar had high peroxyl radical scavenging capability, but the pound cakes containing 8 wt% and 20 wt% of the residue were not very different in sensory preference and radical scavenging activity. Adding sesame to pound cakes with the residue gave significantly higher sensory preference and scavenging activities for peroxyl radicals than the pound cakes with only the residue added. The Nikogori residue of gelatin gel made from salmon heads could be utilized for enhancing the sensory preference and scavenging activities of foods when combined with seasoning or sub-materials.

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