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Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment  

Kim, Min-Ji (Bio-Nano Research Group, Korea Food Research Institute)
NahmGung, Bae (Bio-Nano Research Group, Korea Food Research Institute)
Kim, Bok-Nam (Department of Tourism and Food Service Cusine, Hallym College)
Lee, Soo-Jeong (Department of Food and Nutrition, Bucheon College)
Kim, Chul-Jin (Bio-Nano Research Group, Korea Food Research Institute)
Cho, Yong-Jin (Bio-Nano Research Group, Korea Food Research Institute)
Kim, Chong-Tai (Bio-Nano Research Group, Korea Food Research Institute)
Publication Information
Food Engineering Progress / v.13, no.2, 2009 , pp. 85-91 More about this Journal
Abstract
High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.
Keywords
high hydrostatic pressure; enzymatic hydrolysis; anchovy; hydrolysate; physicochemical characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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