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http://dx.doi.org/10.5657/KFAS.2021.0724

Optimization of Reduced Bitterness of Alcalase-treated Anchovy Engrauris japonica Hydrolysate by Aminopeptidase Active Fraction from Common Squid Todarodes pacificus Hepatopancreas  

Yoon, In Seong (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kwon, In Sang (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.5, 2021 , pp. 724-732 More about this Journal
Abstract
This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase-treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X1, %) and hydrolysis time (X2, h) as independent variables, and the degree of hydrolysis (Y1) and bitterness (Y2) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.
Keywords
Common squid; Aminopeptidase active fraction; Lowing bitterness; Anchovy hydrolysate;
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