Development of a Seasoning Sauce Using Hot Water Extracts from Anchovy Engraulis japonica Fish Sauce Processing By-products

摘要

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 pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10%o mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X[ (sea tangle extract concentration) and X2 (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were V, (5'-GMP: 17.36 mg/100 g) and Y2 (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y, 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 sauce using hot water extract from anchovy fish sauce processing by-products and additives.