멸치를 마쇄하여 자가소화시킬 경우 무염상태에서 20시간까지는 $50^{circ}C$, pH 4라 최적조건이었고, 식염을 20% 첨가하였을 때는 $50^{circ}C$, pH 6에서 가수분해가 가장 잘행해졌다. 한편 식염을 첨가하여 8 일동안 가수분해시킬 경우 최적조건이 $40^{circ}C$, pH 6으로 변화하는 것으로 밝혀졌다. 상기한 최적조건에서 20시간동안 자가소화 시켰을 때 무염상태에서는 총질소중 60.5%가 TCA-가용성 질소를 가수분해되었으나 식염을 20% 첨가하였을 때는 49.8%로 낮아졌다. 그리고 가염상태에서 8 일간 가수분해 시킨 결과 총질소중 83.1%가 TCA-가용성질소로 분해되었고 계속하여 실온에서 52일간 숙성시킨 결과 총질소중 89.6%가 분해되었다.
Anchovy homogenates with or without salt were autolyzed at various pH and temperature conditions. In the initial hydrolysis during 20 hours, the highest autolysis of anchovy homogenate was achieved at pH 4 and $50^{circ}C$. However, the addition of 20% salt changed the optimum condition to pH 6 and $50^{circ}C$. When the digestion time was prolonged to 8 days, the most favorable temperature for the autolysis of salted anchovy was lowered to $40^{circ}C$ compared with $50^{circ}C$ of initial hydrolysis while the optimum pH was unchanged. Under the best conditions described above, 60.5% of anchovy nitrogen was converted to TCA-soluble nitrogen in 20 hr-incubation without salting, but it was reduced to 49.8% with salting. In the 8 days hydrolysis of salted anchovy, as much as 83.1% of total nitrogen was transformed into TCA-soluble nitrogen. Slight increase in the degree of hydrolysis up to 89.6% was occurred during subsequent ripening period of 52 days at ambient temperature.
