Development of Natural Seasoning using Desalinated Tuna Boiled Extract

탈염된 참치 자숙액을 이용한 천연조미료 개발

  • KIM Se-Kwon (Department of Chemistry, Pukyong National University) ;
  • BYUN Hee-Guk (Department of Chemistry, Pukyong National University) ;
  • JEON You-Jin (Department of Chemistry, Pukyong National University) ;
  • JOO Dong-Sik (East Sea Marine Bio Resources Research Center) ;
  • KIM Jong-Bae (Department of Sea-Food Science and Technology, Kunsan National University)
  • Published : 1999.01.01

Abstract

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.