• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.782-786
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• 2001

The taste characteristics and functionality of low-utilized small longfinned squid as affected by two stage enzyme hydrolysis were examined. In taste active-components, total free amino acid contents in hot-water and autolytic extract, two stage enzyme hydrolysate (TSEH) of longfinned squid were 2,792.5 mg%, 8,393.8 mg% and 9,186.1 mg%, respectively. The major free amino acids were Pro, Leu, Glu, Tau, Lys, Arg, Phe, Val and Ile. As for quarternary ammonium bases, betaine was the principal component (593.8 mg%) and also contents of TMAO, AMP in longfinned squid TSEH were 234.8% mg% and 51.0 mg%, respectively. The major inorganic ions in TSEH were Na(874.0 mg%), K (398.2 mg%), Cl (1,213.1 mg%) and PO$_4$(995.9 mg%). From the results in sensory tests, TSEH was superior to other extracts on the aspects of taste characteristics such as umami intensity, sweetness, taste harmony and transparency of extract. Also TSEH of longfinned squid revealed very higher Angiotensin-I converting enzyme inhibition ratio (92.1%) than those of hot-water and autolytic extract.

• 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.