Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2009; 13(2):85-91

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2009.13.2.85

Article

고압/효소분해 처리에 의한 멸치 가수분해물의 제조 및 특성분석

김민지1, 남궁배1, 김복남2, 이수정3, 김철진1, 조용진1, 김종태1,*
Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment
Min-Ji Kim1, Bae Nahmgung1, Bok-Nam Kim2, Soo-Jeong Lee3, Chul-Jin Kim1, Yong-Jin Cho1, Chong-Tai Kim1,*
1한국식품연구원
2한림성심대학 관광외식조리과
3부천대학 식품영양과
1Bio-Nano Research Group, Korea Food Research Institute
2Department of Tourism and Food Service Cusine, Hallym College
3Department of Food and Nutrition, Bucheon College
*Corresponding author: Chong-Tai Kim, Food Bio-Nano Research Group, Korea Food Research Institute, 516 Baekhyun-dong, Bundangku, Sungnam-si, Gyeonggi 463-746, Korea, Tel: +82-31-780-9138; Fax: +82-31-780-9257, E-mail: ctkim@kfri.re.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 08, 2009; Revised: Mar 12, 2009; Accepted: Mar 13, 2009

Published Online: May 31, 2009

Abatract

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°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.

Keywords: high hydrostatic pressure; enzymatic hydrolysis; anchovy; hydrolysate; physicochemical characteristics