한국수산과학회

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kfas, vol. 54, no. 6, pp.849-860, December, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0849

Preparation and Food Characteristics of Seasoned Anchovy Sauce with
Improved Bitterness by Treatment of Aminopeptidase Active Fraction
Derived from Common Squid Todarodes pacificus Hepatopancreas
살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에
의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

윤인성1·김진수1,2·최유리1·손숙경1·이지운1·강상인2·권인상3·허민수2,3*
1경상국립대학교 해양식품공학과/해양산업연구소, 2경상국립대학교 수산식품산업화기술지원센터, 3경상국립대학교 식품영양학과/해양산업연구소

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using
aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste
improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase-
AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of
AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS
was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%),
amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of
SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior
to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic
acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste
values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21
mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

Keyword : Debittering, Anchovy hydrolysate, Seasoned anchovy sauce common squid, Aminopeptidase active fraction

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