Processings of flavoring Substances from Small Kingfish

소형 갈전갱이를 이용한 풍미소재의 개발

  • Oh, Kwang-Soo (Department of Marine Food Science and Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Marine Food Science and Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Hur, Jong-Wha (Department of Food Science and Technology.Institute of Agricultural and Fishery Development, Gyeongsang National University)
  • 오광수 (경상대학교 수산가공학과.해양산업연구소) ;
  • 김진수 (경상대학교 수산가공학과.해양산업연구소) ;
  • 허종화 (경상대학교 식품공학과.농어촌개발연구소)
  • Published : 1998.12.01

Abstract

To develop natural flavoring substances, optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using small kingfish (Maegari) were investigated. The optimal conditions for TSEH were revealed in temperature at $50^{\circ}C$ for 3 hours digestion with alcalase (Aroase AP-10, pH 8.0) at the 1st stage and 2 hours digestion at $45^{\circ}C$ with neutrase (Pandidase NP-2, pH 6.0) at the 2nd stage. From the results in quality tests of water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods on the aspects of yield, nitrogen contents, taste such as umami intensity and inhibition of off-flavor formation, and transparency of extracts. We may conclude that TSEH from small kingfish was more flavorable compared with the conventional seasoning materials, it could be utilized as the seasoning substances for fisheries processing.

Keywords

kingfish;extract;flavoring substance;two stage enzyme hydrolysate