• Journal of Practical Agriculture & Fisheries Research
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• v.14 no.1
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• pp.93-105
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• 2012

This study was carried out to prepare anchovy hydrolysates by using Alcalase, Neutrase and Protamex, and to investigate its quality characteristics. The major free amino acids were glutamic acid and lysine. The total amino acid content of anchovy hydrolysate were glutamic acid(12.6%), lysine(8.56%), valine(7.06%), aspartic acid(5.73%). Major nucleotides content of anchov hydrolysate were 5'-IMP (22.462 mg/100g), 5'-GMP (18.674 mg/100g) and 5'-UMP (1.25 mg/100g). Histamine content of anchovy hydrolysate was 18.1 mg/100g. These results suggested that anchovy hydrolysate could be used as a sauce of basic seasoning.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.724-732
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• 2021

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase-treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X₁, %) and hydrolysis time (X₂, h) as independent variables, and the degree of hydrolysis (Y₁) and bitterness (Y₂) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.79-87
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• 1997

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.849-860
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• 2021

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

• Food Engineering Progress
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• v.13 no.2
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• pp.85-91
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• 2009

High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.920-927
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• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.942-948
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• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.529-532
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• 2002

The angiotensin converting enzyme (ACE) inhibitory activity in peptic hydrolysate of raw anchovy cooking discards was 51.3% at 1 mg of protein per $100\;{\mu}L$ sample solution. While, after the treatment of pepsin for 4 h, was 65.8%. The crude peptides fractionated through Bio-gel P-2 column chromatography consisted of five fractions $({P-1}{\sim}{P-5})$ and had maximum inhibitory activity in the fraction P-2 ($IC_{50}$=0.319 mg protein/mL). The fraction P-2 was rich in aspartic acid, glutamic acid, and glycine.

• Food Science and Industry
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• v.51 no.4
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• pp.313-324
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• 2018

As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people's food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.567-570
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• 2006

This study was carried out to investigate the effect of antihypertensive peptides originating from marine proteins on ACE inhibitory activity and systolic blood pressure in spontaneously hypertensive rats (SHR). Sixteen male SHR (SHR/NCrj) weighing approximately 270 g were randomly divided into few experimental groups based on diet: C (control), A (anchovy), P (pollack) and M (mackerel). The final body weights of P and M groups were higher, than those of C and A groups, but difference was not significant. Average reference blood pressure (RBP) was 224 mmHg at 12 weeks old. Compared with RBP, final systolic blood pressure of the marine peptide oops after 28 days of feeding with anchovy, pollack and mackerel fractions by gavage was decreased by 9.0% (A), 10.2% (P) and 14.3% (M), respectively, but was not different in C. Especially, final blood pressure of M was lower by 32 mmHg than RBP. These results suggested that peptide originated from mackerel hydrolysate was considered to have an antihypertensive fraction as effective lowering of blood pressure in SHR.