Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts

추출조건이 홍합 추출물의 품질에 미치는 영향

  • An, Kyung-Hee (Department of Human Life Science, Sejong University) ;
  • Kim, Jong-Gun (Department of Human Life Science, Sejong University) ;
  • Ko, Soon-Nam (Department of Food Science and Technology, Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 안경희 (세종대학교 생활과학과) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 고순남 (세종대학교 식품공학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1999.08.31


Several extraction conditions of mussel were investigated for preparation of the extract as a natural shellfish seasoning. The conditions studied were extraction temperature and time, addition of sodium phosphates and citrate and hydrolysis with commercial proteolytic enzymes. The extracts were prepared by deshelling, grinding and aqueous extraction followed by centrifugation and filtration. Extraction at $90^{\circ}C$ for 40min showed the highest solids yield with less fishy and high umami taste. Among the several phosphates and citrate added, $Na_{3}PO_{4}$ and $Na_{4}P_{2}O_{7}$ at 1% level were most effective in terms of the yield and umami taste. The pH effects showed that pH 10 resulted the highest solids yield of 28% with less fishy taste. Even though the effect of enzymatic hydrolysis was not greatly different among the commercial enzymes tested, Protamex and Protease II were somewhat better than other enzymes in taste. When the mussel were extracted by the combined conditions, hydrolysis with Protamex followed by extraction at $90^{\circ}C$ for 40min with addition of $Na_{3}PO_{4}$ at pH 10, the solid yields increased up to 30% which was about 58% improvement and high intensity of umami taste and less fishy flavor.