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.

The purpose of this study was to investigate the possibility of the use of enzymatically hydrolyzed anchovy protein (eHAP) to enhancing of salty taste in dried pollack soup and mungbean sprout when it was applied in cooking. The salty taste enhancing effect was evaluated by comparing the dried pollack soup samples with eHAP added and the control sample containing 0.6% NaCl, and the result showed that the salty taste enhancing effect was 15%, 25%, 42%, and 46% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The overall acceptability was decreased as the eHAP addition was increased. In case of a bean sprout containing 0.7% NaCl, the salty taste enhancing effect was 29%, 18%, 16%, and 31% in the 0.1%, 0.5%, 1.0%, and 1.5% eHAP added, respectively. The lightness and yellowness were decreased as the eHAP addition was increased in both the dried pollack soup and the bean sprout. The pH of the dried pollack soup was decreased but the pH of the bean sprout dish was increased as the addition of eHAP was increased. The application of eHAP to food showed a significant salty taste enhancing effect, but the effect was dependent on the type of foods.

High pressure and enzymatic hydrolysis was applied to anchovy in order to produce a natural seasoning salt enhancer. The purpose of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatic hydrolysates with anchovy. According to the results of QDA, 24 attribute descriptors were developed. Based on the flavor profile, the strengths of most tastes, except sourness, color flavor, and odor were evaluated before activated carbon treatment. Principal components analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was F1 72.13% and F2 22.01%, having explained 94.13% in total variability, as F1 was shown according to the correlation about activated carbon treatment before or after samples. The characteristics of color, flavor/odor, and saltiness or bitter taste had higher correlation before activated carbon treatment samples. Also, F2 was shown to have no correlation to the samples.