연구논문 : 명태(Theragra chalcogramma) 및 다시마(Laminaria japonica) 부산물 유래 효소 가수분해물을 이용한 천연 풍미 소재의 제조
분야
수해양 > 수산생물학
저자
김정균 ( Jeong Gyun Kim ) , 노윤이 ( Yu Ni Noh ) , 박원혁 ( Kwon Hyun Park ) , 이지선 ( Ji Sun Lee ) , 김현정 ( Hyeon Jeong Kim ) , 김민지 ( Min Ji Kim ) , 윤무호 ( Moo Ho Yoon ) , 김진수 ( Jin Soo Kim ) , 허민수 ( Min Soo Heu )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2012년, 제45권 제6호, 545~552페이지(총8페이지)
파일형식
05907450.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    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 f iltering. 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 f ish odor between NS and CS was found.
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