Browse > Article
http://dx.doi.org/10.9721/KJFST.2015.47.6.751

Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein  

Youn, So Jung (Food Industry Research Institute, JeonJu University)
Cha, Gyung-Hee (Department of Korean Cuisine, JeonJu University)
Shin, Jung-Kue (Food Industry Research Institute, JeonJu University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.6, 2015 , pp. 751-756 More about this Journal
Abstract
Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.
Keywords
salty taste enhancer; sodium reduction; enzymatically hydrolyzed anchovy protein; salty taste intensity test;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Lee JE. Development of spice mixture and plant extract powder for substitution of salt. MS thesis, Woosong University, Daejeon, Korea (2009)
2 Grollman A. The role of salt in health and disease. Am. J. Cardiol. 4: 593-601 (1961)
3 KCDC. National health statistics-4th Korean National Health & Nutrition Examination Survey 2009. Korean Centers for Disease Control & Prevention, Ministry of Health & Welfare, Sejong, Korea (2010)
4 KCDC. National health staticstics reports-The 7th Korean National Health & Nutrition Examination Survey 2013. Korean Centers for Disease Control & Prevention, Ministry of Health & Welfare, Sejong, Korea (2014)
5 McNeely JD, Windham BG, Anderson DE. Dietary sodium effects on heart rate variability in salt sensitivity of blood pressure. Psychophysiology 45: 405-411 (2008)   DOI
6 Song YJ, Paik HY, Joung HJ. A comparison of cluster and factor analysis to derive dietary patterns in Korean adults using data from the 2005 Korea national health and nutrition examination survey. Korean J. Community Nutr. 14: 722-733 (2009)
7 Caan BJ, Slattery ML, Potter J, Quesenberry jr CP, Coates AO, Schaffer DM. Comparison of the block and the willett self-administrated semiquantitative food frequency questionnaires with an interviewer-administrated dietary history. Am. J. Epidemiol. 148: 1137-1147 (1998)   DOI
8 Lim HJ. Sodium and Nutrition Problem: Background Information on Dietary Reference Intakes and Intake Status for Sodium and Potassium of Korean. pp. 179-183 In: 2011 International symposium and annual meeting. April 27, Kintex, Ilsan, Korea. The Korean Society of Food Science and Nutrition. Seoul, Korea (2011)
9 Braschi A, Gill L, Naismith DJ. Partial substitution of sodium with potassium in white bread: Feasibility and bioavailability. Int. J. Food Sci. Nutr. 60: 507-521 (2009)   DOI
10 Shin MG, Lee GH. Sensory and anti-oxidative properties of the spice combinations as salty taste substitute. J. Korean Soc. Food Sci. Nutr. 39: 428-434 (2010)   DOI
11 Tamura M, Seki T, Kawasaki Y, Tada M, Kikuchi E, Okai H. An enhancing effect on the saltiness of sodium chloride of added amino acids and their esters. Agr. Biol. Chem. 53: 1625-1633 (1989)   DOI
12 Halpern BP. Glutamate and the flavour of foods. J. Nutr. 130: 910S-914S (2000)   DOI
13 Segawa D, Nakamura K, Kuramitsu R, Muramartsu S, Sano Y, Uzuka Y, Tamura M, Okai H. Preparation of low sodium chloride containing soy sauce using amino acid based saltiness enhancers. Biosic. Biotech. Bioch. 59: 35-39 (1995)   DOI
14 Lee EH, Kim SK, Jeon JK, Cha YJ, Chung SH. The taste compounds in boiled-dried anchovy. Korean J. Fish. Aquat. Soc. 14: 194-200 (1981)
15 Schindler A, Dunkel A, Sthler F, Backes M, Ley J, Meyerhof W, Hofmann T. Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach. J. Agr. Food Chem. 59: 12578-1258 (2011)   DOI
16 Barylko-Pikielna N, Kostyra E. Sensory interaction of umami substances with model food matrices and its hedonic effect. Food Qual. Prefer. 18: 751-758 (2007)   DOI
17 Lioe HN, Wada K, Aoki T, Yasuda M. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)-Koikuchi, tamari and shiro shoyu. Food Chem. 100: 1669-1677 (2007)   DOI
18 Park HS, Cho HY, Shin JK. Sodium reduction in salad dressing using fermented soy sauce. Food Eng. Prog. 19: 167-171 (2015)   DOI
19 Park HS, Cho HY, Shin JK. A study of sodium reduction effect in foods using fermented soy sauce. Korean J. Food Sci. Technol. 47: 468-473 (2015)   DOI
20 Shimono M, Sugitama K. Salty taste enhancing agent and food or drink containing the same. Japan Patent 2008-074862 (2009)
21 Lim SB, Yang MS, Kim SH, Mok CK, Woo GJ. Changes in quality of low salt fermented anchovy by high hydrostatic pressure treatment. Korean J. Food Sci. Technol. 32: 111-116 (2000)
22 Yun HS, Park HS, Lee MY, Shin JK, Cho HY. A feasibility study on producing salt taste enhancer in the commercial fermented fish and soy sauces. Food Eng. Prog. 19: 139-147 (2015)   DOI
23 Lee SS, Kim SM, Shin IS. Studies on physiological activity of Bacillus subtilis JM-3 isolated from anchovy sauce. Korean J. Food Sci Technol. 35: 684-689 (2003)
24 Lim SB, Jwa MK, Mok CK, Woo GJ. Quality changes during storage of low salt fermented anchovy treated with high hydrostatic pressure. Korean J. Food Sci. Technol. 32: 373-379 (2000)
25 Kim MJ, Nahmgung B, Kim BN, Lee SJ, Kim CJ, Cho YJ, Kim CT. Preparation and physicochemical characteristics of anchovy hydrolysates produced by high hydrostatic pressure and enzymatic hydrolysis treatment. Food Eng. Prog. 13: 85-89 (2009)
26 McGough, MM, Sato T, Rankin SA, Sindelar JJ. Reducing sodium levels in frankfurters using a natural flavor enhancer. Meat Sci. 91: 185-194 (2012)   DOI
27 Kristinsson HG, Rasco BA. Fish protein hydrolysates: Production, biochemical, and functional properties. Crit. Rev. Food Sci. 40: 43-81 (2000)   DOI
28 Kim JW. A study on visualization of taste and colors of tableware. J. Korean Soc. Color Study 26: 107-119 (2012)
29 Yoo SS. Reaction flavor technique for generation of food flavor. Food Ind. Nutr. 6: 27-32 (2001)
30 Yokotsuka T. Soy Sauce Biochemistry. Vol. 30. Academic Press Inc., Orlando, FL, USA. pp. 195-329 (1986)