멸치액젓잔사 추출물을 이용한 조미소재 개발
Development of a Seasoning Sauce Using Hot Water Extracts from Anchovy Engraulis japonica Fish Sauce Processing By-products
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초록
We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing byproducts. A temperature of 121°C was maintained for 120 min and the resulting amino acid content, salinity, and pHwere 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, andmushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixedwith 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditionsfor seasoned products using response surface methodology (RSM). The optimal conditions for X1 (sea tangle extractconcentration) and X2 (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted valuesof the multiple response optimal conditions were Y1 (5'-GMP: 17.36 mg/100 g) and Y2 (glutamic acid: 157.35 mg/100g). Under the optimal conditions, the experimental values of Y1 and Y2 were 17.32 mg/g and 155.36 mg/100 g, respectively,which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauceusing hot water extract from anchovy fish sauce processing by-products and additives.
Abstract
We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing byproducts. A temperature of 121°C was maintained for 120 min and the resulting amino acid content, salinity, and pHwere 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, andmushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixedwith 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditionsfor seasoned products using response surface methodology (RSM). The optimal conditions for X1 (sea tangle extractconcentration) and X2 (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted valuesof the multiple response optimal conditions were Y1 (5'-GMP: 17.36 mg/100 g) and Y2 (glutamic acid: 157.35 mg/100g). Under the optimal conditions, the experimental values of Y1 and Y2 were 17.32 mg/g and 155.36 mg/100 g, respectively,which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauceusing hot water extract from anchovy fish sauce processing by-products and additives.
참고문헌 (15)
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