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KMID : 0380619880200030441
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 3 p.441 ~ p.446
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Effects of Alkaline Treatment on Some Quality of Anchovy Extract
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Abstract
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Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at 60℃ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter ´L´, ´a´ and ´b´ values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and ´a´ and ´b´ values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.
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