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KMID : 0380619840160010023
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 1 p.23 ~ p.28
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Hydrolysis of Anchovy(Engraulis Japonicus) Homogenate with Salting and Digestion Time
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Abstract
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Anchovy homogenates with or without salt were autolyzed at various pIi and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and 50. However, the addition of 20% salt changed the optimum condition to pH 6 and 50. When the digestion time was prolonged to 8 days, the most favorable temperature for the autolysis of salted anchovy was lowered to 40 compared with 50 of initial hydrolysis while the optimum pH was unchanged. Under the best conditions described above, 60.b% of anchovy nitrogen was converted to TCA-soluble nitrogen in 20 hr-incubation without salting, but it was reduced to 49.8% with salting. In the 8 days hydrolysis of salted anchovy, as much as 83.1% of total nitrogen was transformed into TCA-soluble nitrogen. Slight increase in the degree of hydrolysis up to 89.6% was occurred during subsequent ripening period of 52 days at ambient temperature.
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