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Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein
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 Title & Authors
Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein
Youn, So Jung; Cha, Gyung-Hee; Shin, Jung-Kue;
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 Abstract
Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.
 Keywords
salty taste enhancer;sodium reduction;enzymatically hydrolyzed anchovy protein;salty taste intensity test;
 Language
Korean
 Cited by
1.
멸치 단백질 효소가수분해물을 이용한 샐러드 드레싱의 짠맛 증진 효과,윤소정;신정규;

산업식품공학, 2016. vol.20. 3, pp.259-263 crossref(new window)
2.
멸치 단백질 효소가수분해물을 이용한 조리 적용 시 짠맛 증진 효과,김진선;윤소정;조형용;신정규;

산업식품공학, 2016. vol.20. 3, pp.253-258 crossref(new window)
3.
리포좀 코팅 소금이 첨가된 식빵의 물성과 짠맛에 미치는 영향,이지선;나한솔;최미정;

산업식품공학, 2016. vol.20. 4, pp.357-362 crossref(new window)
4.
고압 조건에서 멸치가수분해물 제조를 위한 산업용 단백질분해효소의 선별,인예원;윤효선;방은;이화진;이미연;조형용;

산업식품공학, 2016. vol.20. 2, pp.89-97 crossref(new window)
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