Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation of Natural Seasoning using Enzymatic Hydrolysates from Byproducts of Alaska Pollock Theragra chalcogramma and Sea Tangle Laminaria japonica

명태(Theragra chalcogramma) 및 다시마(Laminaria japonica) 부산물 유래 효소 가수분해물을 이용한 천연 풍미 소재의 제조

  • Kim, Jeong Gyun (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Noh, Yuni (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Park, Kwon Hyun (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Lee, Ji Sun (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Yoon, Moo Ho (Geoje Suhyup) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University)
  • 김정균 (경상대학교 해양식품공학과) ;
  • 노윤이 (경상대학교 해양식품공학과) ;
  • 박권현 (경상대학교 해양식품공학과) ;
  • 이지선 (경상대학교 해양식품공학과) ;
  • 김현정 (경상대학교 해양식품공학과) ;
  • 김민지 (경상대학교 해양식품공학과) ;
  • 윤무호 (거제수협) ;
  • 김진수 (경상대학교 해양식품공학과) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소)
  • Received : 2012.05.14
  • Accepted : 2012.10.31
  • Published : 2012.12.31
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Abstract

This study developed a natural seasoning (NS) and characterized its food components. Hydrolysate from Alaska Pollock Theragra chalcogramma heads and sea tangle Laminaria japonica byproduct were obtained by incubating them with Neutrase for 4 h. NS was prepared by mixing sorbitol 2%, salt 2%, ginger powder 0.04%, garlic powder 0.2%, onion powder 0.2% and inosine monophosphate (IMP) 0.1% based on concentrated hydrolysates from Alaska pollock head and sea tangle byproduct before vaccum filtering. The proximate composition of NS was 82.7% moisture, 9.0% crude protein, and 5.1% ash. It had a higher crude protein content than commercial anchovy sauce (CS), it was lower in moisture and ash. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and angiotensin-I converting enzyme (ACE) inhibiting activity of NS were 90.1% and 88.9%, respectively, which were superior to those of CS. The free amino acid content and total taste value of NS were 1,626.0 mg/100 mL and 165.86, respectively, which were higher than those of CS. According to the results of taste value, the major free amino acids were glutamic acid and aspartic acid. In the sensory evaluation, the color and taste of NS were superior to those of CS. No difference in fish odor between NS and CS was found.

Keywords

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