Improvement of Yields and Organoleptic Quality of Anchovy Extract by Alkali-Protease Hydrolysis

알칼리와 효소처리에 의한 멸치 추출액의 수율 및 관능적 성질의 향상

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

Abstract

Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.

Keywords

anchovy extract;alkali and pretense treatments;solids and Protein yield;sensory properties