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KMID : 1024420090130020085
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Food Engineering Progress
2009 Volume.13 No. 2 p.85 ~ p.91
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Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment
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Kim Min-Ji
Namgung Bae
Kim Bok-Nam
Lee Soo-Jeong
Kim Chul-Jin
Cho Young-Jin
Kim Chong-Tai
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Abstract
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High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50℃, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.
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KEYWORD
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high hydrostatic pressure, enzymatic hydrolysis, anchovy, hydrolysate, physicochemical characteristics
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