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KMID : 1134820000290040663
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.663 ~ p.668
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Processings of Intermediate Flavoring Substance from Low - Utilized Longfinned Squid
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Oh Kwang-Soo
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Abstract
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To develop natural intermediate flavoring substances, optimal processing conditions and qualities for two stage enzyme hydrolysate (TSEH) from low-utilized small longfinned squid were investigated. The optimal conditions for TSEH method were found as digestion with Alcalase (0.2% w/w-sample, pH 8.0) at 55℃ 3 hours at the 1st stage and with Neutrase (exo-peptidase, 0.2% w/w-sample, pH 6.0) at 45℃ for 2～3 hours at the 2nd stage. Among the method of water extract, autolytic extract and various kinds of commercial-enzyme hydrolysates, the TSEH method was superior to the other methods in terms of yields, transparency and organoleptic taste. From the results of chemical experiments and sensory evaluation, longfinned squid TSEH is flavorable as the natural intermediate taste-active substances for fisheries products such as soup base, squid-taste pasty and snacks.
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KEYWORD
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extract, squid, enzyme hydrolysate, taste, flavoring substance
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