한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권3호
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- Pages.433-440
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- 1988
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- 0367-6293(pISSN)
알칼리와 효소처리에 의한 멸치 추출액의 수율 및 관능적 성질의 향상
Improvement of Yields and Organoleptic Quality of Anchovy Extract by Alkali-Protease Hydrolysis
- Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
- Park, Joo-Young (Department of Food Science, King Sejong University)
- 발행 : 1988.06.01
초록
천연 멸치추출액의 수율과 관능적 품질의 향상을 위하여 마른 중멸치를 0.3N NaOH알칼리 용액으로 마쇄하고
Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.