This study used fish protein, anchovy to make enzymatically hydrolyzed anchovy protein: eHAP for the purpose of inventing salt enhancer in order to sodium reduction and eHAP was used to investigate the possibility to use it as a salt enhancer when it was applied in cooking.
This studies investigated salty enhancement effect through using salt taste intensity evaluation according to eHAP concentration. Furthermore, the study used eHAP in salad dressing (SD), dried Pollack soup (DPS) and Mungbean Sprouts (MBS) to evaluate the effect of enhancement of saltiness and acceptability based on the results. Moreover, through descriptive analysis, the study investigated the affect of the sensory descriptive attributes has on salty enhancement effect. This studies used to the NaCl content of eHAP was 67.7 g/L and all the investigations converted Na content into NaCl content by using Ion Chromatography (IC).
The result of the salt taste intensity evaluation using eHAP, at NaCl 30 mmol/L, 40 mmol/L, 50 mmol/L, Control and the amount of eHAP content was manufactured to 0.1%, 1.0%, 1.5%, 2.0% and investigated the salty enhancement effect. The results show that salty enhancement effect of minimum 0.37 ± 8.76% and maximum of 35.58 ± 12.7%.
As a result of sensory descriptive attributes by using quantitative descriptive analysis, 24 attributes languages was invented. As a result of flavor profile, the strengths of most tastes, except sourness, color and flavor/oder were evaluated to be strong in the order of before activated carbon treatment 2%, before activated carbon treatment 1%, after activated carbon treatment 2%, and after activated carbon treatment 1%. In the case of sourness, it was evaluated to be strong in the order of before activated carbon treatment 2%, after activated carbon treatment 2%, before activated carbon treatment 1% and after activated carbon treatment 1%.
The result of Principal component analysis (PCA) was PC1 72.13% and PC2 22.01%, having explained of 94.13% in total variability. As it is shown by correlation, the characteristics according to color, flavor/oder and taste that it had higher correlation in matters of color, flavor/oder about before activated carbon treatment samples.
Also, after activated carbon treatment samples had higher correlation in matters of sourness, simple taste and the characteristics according to color, flavor/oder and taste that it had higher correlation in matters of flavor/oder and taste about after activated carbon treatment samples.
As a result of applying eHAP in cooking, it in using SD, it was difficult to find salty enhancement effect due to strong sourness, and acceptability was appeared to be the best at protein 1.0%. In the case of DPS, it was evaluated to be effective by 46% in enhancement of saltiness at NaCl 0.6%, protein 1.5% and acceptability was appeared to be the best at eHAP 0.1%. In the case of MBS, it was shown to have 31% of salt enhancement effect at NaCl 0.7% and eHAP 1.5%, and acceptability was appeared to be the best at eHAP 1.5%.
In terms of the color values according to application in cooking, it was shown that the lightness decreased as eHAP addition group increased in SD. However, it was shown that the lightness increased in DPS and MBS. In the case of yellowness, in all applications of cooking samples, as eHAP addition group increased, yellowness appeared to increase and pH in SD was appeared to increase as eHAP addition group increased.
The sensory descriptive attributes of eHAP as well as the result of application in cooking, considering taste and flavor/oder, it is decided to have a possibility to be used as salt enhancer. It is considered to be used in conjunction with other spices or ingredients in cooking as the acceptability may decrease due to increased bitterness.