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KMID : 1024420160200030259
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Food Engineering Progress
2016 Volume.20 No. 3 p.259 ~ p.263
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A Study on the Salty Enhancing Effect in Salad Dressing using Enzymatically Hydrolyzed Anchovy Protein
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Youn So-Jung
Shin Jung-Kue
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Abstract
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The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhance the salty taste in salad dressing when it was applied in cooking. The intensity of the salty taste was enhanced by 5-11% when 0.1-1.5% eHAP was added. This indicates that the salty taste enhancing effect was decreased as the amount of added eHAP was increased. However, there are no significant differences between the control and samples (p>0.05). The overall preference was increased as the amount of added eHAP was increased. The preference value was the highest when 1.0% of eHAP was added, while it was slightly lower when 1.5% of eHAP was added. This may be because the content of free amino acids with a bitter taste contained in eHAP was increased. The pH value was increased as the amount of added eHAP was increased. With respect to the chromaticity, the lightness and yellowness were increased but the redness was not significantly changed when the amount of added eHAP was increased. It was found that the addition of eHAP to a salad dressing enhanced the salty taste and the preference, but the enhancement was not significant.
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KEYWORD
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salty taste enhancer, sodium reduction, enzymatically hydrolyzed anchovy protein, salad dressing
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