Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development of Blue Musel Hydrolysate as a Flavouring

  • Cha, Yong-Jun (Dept. of Food Science and Nutrition , Changwon National University) ;
  • Kim, Hun (Dept. of Food Science and Nutrition , Changwon National University) ;
  • Kim, Eun-Jeong (Living System Laboratory , LG Electronics Inc.)
  • Published : 1998.03.01
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Abstract

The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

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