Development of Natural Seasoning using Desalinated Tuna Boiled Extract

Abstract

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 mole/g AMP, 23.75 mole/g IMP, 9.07 mole/g inosine and 1.89 mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about of total amino acid from TBE and about from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of TBEH sauce and fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.