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Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic

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  • Man K. Huh

    (Dong-Eui University, S. Korea)

Abstract

specialized conditions of heat and humidity. Fillets of Pacific cod (Gadus macrocephalus), Atlantic mackerel (Scomber scombrus), shrimp (Fenneropenaeus chinensis), and squid (Caribbean Reef Squid) were used as raw material for the preparation of fish pastes. This study was conducted to investigate the effect of DPPH and ABTS free radial scavenging activity on fish paste with black garlic. The DPPH results showed that there was a significant (p

Suggested Citation

  • Man K. Huh, 2022. "Free Radical Scavenging Activity of DPPH and ABTS on Fish Paste Products with Black Garlic," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(5), pages 148-151, September.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:5:id:20588
    DOI: 10.24018/ejfood.2022.4.5.588
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