멸치 단백질 효소가수분해물을 이용한 샐러드 드레싱의 짠맛 증진 효과

서지정보

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

목차

서 론
재료 및 방법
실험재료
샐러드 드레싱 및 샐러드의 제조
나트륨 함량 분석
pH 및 색도 측정
관능평가
통계분석
결과 및 고찰
eHAP 첨가 샐러드 드레싱의 특성
관능평가에 의한 짠맛 증진 효과
요 약
References

영어 초록

The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhance the salty taste in salad dressing when it was applied in cooking. The intensity of the salty taste was enhanced by 5-11% when 0.1-1.5% eHAP was added. This indicates that the salty taste enhancing effect was decreased as the amount of added eHAP was increased. However, there are no significant differences between the control and samples (p>0.05). The overall preference was increased as the amount of added eHAP was increased. The preference value was the highest when 1.0% of eHAP was added, while it was slightly lower when 1.5% of eHAP was added. This may be because the content of free amino acids with a bitter taste contained in eHAP was increased. The pH value was increased as the amount of added eHAP was increased. With respect to the chromaticity, the lightness and yellowness were increased but the redness was not significantly changed when the amount of added eHAP was increased. It was found that the addition of eHAP to a salad dressing enhanced the salty taste and the preference, but the enhancement was not significant.

참고 자료

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