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In order to develop an effective extraction method of sea mustard, five different methods of boiling in 0.5% Na₂EDTA(A), in 0.1 N HCl(B), in 0.5% Na₂EDTA and 0.1 N HCl(C) and hydrolysis with two different polysaccharides-hydr$lt;dyzing enzymes of Celluclast(method D) and Ultrazyme(method E) prior to boiling in 0.5% Na₂EDTA and 0.1 N HCl were studied. The highest yields of solids(63.14%) and protein(26.39%) from the ext-act were obtained by method D. The concentration of amino-N was significantly improved by method C(870 ppm) followed by method D(770 ppm), B(570 ppm) and A(480 ppm) compared to the control(270 ppm). Total free amino acids, mainly alanine, glutamic, and aspartic acids, were greatly increased by methods of A(8.88 mg%), D(4.14 mg%) and E(4.18 mg%) which were 2.5∼5.1 times higher than those in control(1.71 mg%). The sensory characteristics showed that extract D was significantly low in intensity of fishy odor and high in seaweed taste. Therefore, method D was suggested as the fective extraction method.
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