• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.663-668
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• 2000

To develop natural intermediate flavoring substances, optimal processing conditions and qualities for two stage enzyme hydrolysate (TSEH) from low-utilized small longfinned squid were investigated. The optimal conditions for TSEH method were found as digestion with Alcalase (0.2% w/w-sample, pH 8.0) at 55$^{\circ}C$ 3 hours at the 1st stage and with Neutrase (exo-peptidase, 0.2% w/w-sample, pH 6.0) at 45$^{\circ}C$ for 2~3 hours at the 2nd stage. Among the method of water extract, autolytic extract and various kinds yields, transparency and organoleptic taste. From the results of chemical experiments and sensory evaluation, longfinned squid TSEH is flavorable as the natural intermediate taste-active substances for fisheries products such as soup base, squid-taste pasty and snacks.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.791-798
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• 1998

To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.340-349
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• 2011

This study examined the roles of autolytic enzymes and microorganisms in the ripening process of salted Alaska pollack tripe made with various concentrations of salt i.e, 7.5% and 20% by weight. Salted Alaska pollack tripe treated with antibiotic agents for the inhibition of microbial growth and a control were prepared experimentally, and changes in chemical composition and viable cell counts were investigated, individually, during the ripening process. Just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt, viable bacterial cells occurred at a level of $10^5$ CFU/g. In the control, bacterial counts increased rapidly to $10^7$ CFU/g by the 14th day of ripening. However, in the sample treated with antibiotic agents, counts were decreased to a level of $10^4$ CFU/g by the 3rd day of ripening and increased gradually to $10^6$ CFU/g by the 5th day of ripening, and then the same value was maintained there-after. Just after the preparation of the high salt Alaska pollack tripe made with 20% salt, viable bacterial cells occurred at a level of $10^3$ CFU/g. In both the samples treated with antibiotic agents and the control, bacterial counts decreased rapidly to $10^0$ CFU/g by the 45th day of ripening and increased gradually there-after. The content of amino type nitrogen was 76.3 mg% just after the preparation of the low salt Alaska pollack tripe made with 7.5% salt. Amino type nitrogen content was increased to 283.5 mg% by the 5th day of proper ripening in the control, but it was increased to 208.0 mg% in the sample treated with antibiotic agents. The difference in amino type nitrogen content was 75.5 mg/100 g. The content of amino type nitrogen was 57.2 mg% just after the preparation of the high salt Alaska pollack tripe made with 20% salt. Amino type nitrogen content was increased to 198.3 mg by the 60th day of proper ripening in the control, but it was increased to 162.0 mg% in the sample treated with the antibiotic agents. The difference in amino type nitrogen content was 36.3 mg/100 g. The contents of VBN and TMA-N were 102.1 mg% and 20.5 mg%, respectively, at the 7th day of ripening in the low salt Alaska pollack tripe made with 7.5% salt. The content of VBN was 60.0 mg% and TMA-N was not detected at the 21st day of ripening in the sample treated with antibiotic agents. The control sample was spoiled by the 7th day of ripening but the sample treated with antibiotic agents was not spoiled by the 21st day of ripening. On the other hand, VBN content was 37.2 mg% and TMA-N was not detected at the 90th day of ripening in the high salt Alaska pollack tripe made with 20% salt, and the control sample was not spoiled.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.799-805
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• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.