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- W262658390 abstract "Sarine scrap usually comprises about of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at and 4 hours digestion with bromelain() and commercial complex enzyme (), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were through autolysis, by bromelain digestion and by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as , dry matter for autolysis and , dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation." @default.
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- W262658390 date "1984-01-01" @default.
- W262658390 modified "2023-09-26" @default.
- W262658390 title "Processing of Sardine Sauce from Sardine Scrap" @default.
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