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KMID : 1024420160200020120
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Food Engineering Progress
2016 Volume.20 No. 2 p.120 ~ p.127
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Sensory Characteristics of Enzymatically Hydrolyzed Anchovy Protein by Descriptive Analysis
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Youn So-Jung
Kim Jin-Seon
Cho Hyung-Yong
Shin Jung-Kue
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Abstract
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High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.
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KEYWORD
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salty enhancer, sensory characteristic, enzymatically hydrolyzed anchovy protein (eHAP), quantitative descriptive analysis (QDA), principal components analysis (PCA)
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