Effects of Alkaline Treatment on Some Quality of Anchovy Extract

알칼리 처리가 멸치 추출액의 품질에 미치는 영향

  • 김혜경 (세종대학교 식품과학과) ;
  • 박주영 (세종대학교 식품과학과) ;
  • 김우정 (세종대학교 식품과학과)
  • Published : 1988.06.01

Abstract

Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at $60^{\circ}C$ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.

Keywords

anchovy extract;alkaline treatmeilt;solid and protein;color viscosit;sensor characteristics