The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhance the salty taste in salad dressing when it was applied in cooking. The intensity of the salty taste was enhanced by 5-11% when 0.1-1.5% eHAP was added. This indicates that the salty taste enhancing effect was decreased as the amount of added eHAP was increased. However, there are no significant differences between the control and samples (p>0.05). The overall preference was increased as the amount of added eHAP was increased. The preference value was the highest when 1.0% of eHAP was added, while it was slightly lower when 1.5% of eHAP was added. This may be because the content of free amino acids with a bitter taste contained in eHAP was increased. The pH value was increased as the amount of added eHAP was increased. With respect to the chromaticity, the lightness and yellowness were increased but the redness was not significantly changed when the amount of added eHAP was increased. It was found that the addition of eHAP to a salad dressing enhanced the salty taste and the preference, but the enhancement was not significant.

서 론
 재료 및 방법
  실험재료
  샐러드 드레싱 및 샐러드의 제조
  나트륨 함량 분석
  pH 및 색도 측정
  관능평가
  통계분석
 결과 및 고찰
  eHAP 첨가 샐러드 드레싱의 특성
  관능평가에 의한 짠맛 증진 효과
 요 약
 References

• 윤소정(단국대학교 식품공학과) | So Jung Youn
• 신정규(전주대학교 한식조리학과, 전주대학교 식품산업연구소) | Jung-Kue Shin Corresponding author