Conditions for processing dried condiments with bloody clam were investigated. The enzymatic hydrolysis for 1 hour was more profitable than hydrothermal extraction to develop flavoring matters from bloody clam. As a result of omission tests, nucleotid...
Conditions for processing dried condiments with bloody clam were investigated. The enzymatic hydrolysis for 1 hour was more profitable than hydrothermal extraction to develop flavoring matters from bloody clam. As a result of omission tests, nucleotides were predominated in the taste compounds of bloody clam hydrolysates rather than free amino acids, and the contribution of nucleotides and free amino acids to the taste of bloody clam hydrolysates was remarkable. The major flavoring components of bloody clam hydrolysates were free amino acids and oligopeptides below 500 dalton. When bloody clam hydrolysates were separated with membrane(molecular weight cutoff 500 dalton) for recovering flavor, recovering yields of amino type nitrogen were 92.4%. Proximate compositions of dried condiments prepared with protease hydrolyzed bloody clam were moisture content 3.6%, total nitrogen were 71.2% amino nitrogen were 47.8%. And drying yield, solubility and absorption rates at Aw 0.88 were 21.4%. 86.3% and 6.6%, respectively.