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http://dx.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  

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)
Choe, Yu Ri (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Sohn, Suk Kyung (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Ji Un (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Research Center for Industrial Development of Seafood, 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.6, 2021 , pp. 849-860 More about this Journal
Abstract
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.
Keywords
Debittering; Anchovy hydrolysate; Seasoned anchovy sauce common squid; Aminopeptidase active fraction;
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Times Cited By KSCI : 5  (Citation Analysis)
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