Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Processings and Quality Characteristics of Flavoring Substance from the Short-neck Clam, Tapes philippinarum

바지락을 이용한 풍미소재의 가공 및 품질특성

  • MOON Jeong-Ho (Marine and Fisheries Management, Sacheon City Office) ;
  • KIM Jong-Tae (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • KANG Su-Tae (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • HUR Jong-Hwa (Division of Environ -Biotechnology & Food Science and Technology Gyeongsang National University) ;
  • OH Kwang-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
  • 문정호 (사천시청 해양수산실) ;
  • 김종태 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 강수태 (부경대학교 식품생명공학부) ;
  • 허종화 (경상대학교 환경생명식품공학부) ;
  • 오광수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2003.06.01
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Abstract

To develop natural flavoring substances, optimal two stage enzyme hydrolysis conditions and flavor compounds of short-neck clam (Tapes philippinarum) enzyme hydrolysates were examined. The optimal enzyme hydrolysis conditions for two stage enzyme hydrolysate (TSEH) of short-neck clam were revealed in temperature at $55^{\circ}C$ for 4 hours digestion with alcalase at the 1st stage and 4 hours digestion at $45^{\circ}C$ with exopeptidase type neutrase at the 2nd stage. In quality tests of hot-water extracts, steam extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods in yield, nitrogen contents, organoleptic taste such as umami intensity and inhibition of off-flavor formation, and transparency of extract. Total free amino acid contents in hot-water extract, steam extract and TSEH were 1,352.1 mg/100 g, 1,174.1 mg/100 g and 2,122.4 mg/100 g, respectively, Major free amino acids in TSEH were glutamic acid, glycine, alanine, tyrosine, phenylalanine and arginine. As for nucleotides and other bases, betaine, TMAO and creatinine were principal components in TSEH. The major inorganic ions in TSEH were Na, K, P and Cl. TSEH also revealed very higher angiotensin-I converting enzyme inhibition effect $(70.7\%)$ than those of hot-water and steam extract. We conclude that TSEH from short-neck clam was more flavorable compared with the seasoning materials on the market, it could be utilized as the instant soup base and the seasoning substances for fisheries processing.

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References

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