멸치 단백질 효소가수분해물을 이용한 조리 적용 시 짠맛 증진 효과

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 20권 / 3호
ㆍ저자명 : 김진선, 윤소정, 조형용, 신정규

목차

서 론
재료 및 방법
실험재료
북어국과 숙주나물무침의 제조
나트륨 함량의 분석
pH 및 색도측정
관능평가
통계분석
결과 및 고찰
북어국의 특성 및 eHAP에 의한 짠맛증진 효과
숙주나물의 특성 및 eHAP에 의한 짠맛 증진 효과
요 약
참고문헌

영어 초록

The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.

참고 자료

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