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Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein

멸치 단백질 효소가수분해물의 강도평가를 통한 짠맛증진효과

  • Received : 2015.09.28
  • Accepted : 2015.10.22
  • Published : 2015.12.31

Abstract

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

Keywords

salty taste enhancer;sodium reduction;enzymatically hydrolyzed anchovy protein;salty taste intensity test

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