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KMID : 1134820000290040635
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.635 ~ p.641
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Preparation of Sauce from Enzymatic Hydrolysates of Cod Frame Protein
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Kim Se-Kwon
Park Pyo-Jam
Kim Gyu-Hyung
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Abstract
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In order to utilize the protein source from a fish processing by-product, cod frame was hydrolyzed with various enzymes such as tuna pyloric caeca crude enzyme (TPCCE), α-chymotrypsin, trypsin, papain and pronase E. The TPCCE hydrolysate acquired the highest sensory properties on taste, odor and color. The resultant cod frame protein hydrolysate (CFPH) which was hydrolyzed with TPCCE, was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWCO) of 30, 10, 5 and 1 kDa, and four types of permeates including 30 K (permeate from 30 kDa membrane), 10 K (permeate from 10 kDa membrane), 5 K (permeate from 5 kDa membrane) and 1 K (permeate from 1 kDa membrane) were obtained. The natural sauces were prepared with 30 K, 10 K, 5 K and 1 K hydrolysate, and the sauce prepared with 1 K hydrolysate was the best score in sensory evaluations. In addition, the mixed sauce prepared with 1 K hydrolysate and commercial soy sauce was similar to commercial sauce in sensory properties. These results suggest that the mixed sauce would be utilized as the substitute of acid-hydrolysis sauce.
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KEYWORD
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sauce, enzymatic hydrolysate, cod frame protein
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