• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.614-620
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• 2015

The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.167-173
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• 2013

Dried fish products, such as seasoned cuttlefish, anchovy, and filefish, were analyzed to investigate the physicochemical quality and luminescence properties following gamma-irradiation. The overall color difference slightly increased in all irradiated samples, showing significant changes in Hunter's L, a, and b color values. Cuttlefish and filefish showed higher values in hydrophilic browning, whereas anchovy showed a higher value in lipophilic browning. The brown color intensity of filefish showed a dose-dependent increase. The thiobarbituric acid (TBA) value significantly increased in irradiated samples of cuttlefish and anchovy, which have relatively high lipid contents. Irradiated samples, except anchovy, were not suitable for screening using photostimulated luminescence (PSL) because only negative or intermediate values were observed. Thermoluminescence (TL) measurements were suitable for all fish samples, i.e., irradiation-specific glow curves were obtained, signal intensity increased, and the TL ratio fulfilled the criterion. There was no significant difference among the irradiated samples with regard to the sensory properties.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.562-570
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• 2019

The heavy metal concentrations in dried seafoods commonly consumed in Gyeonggi-do were analyzed. Concentrations of lead (Pb), cadmium (Cd), mercury (Hg) and selenium (Se) were measured in 95 samples with an inductively-coupled plasma-mass spectrometer (ICP-MS) and an Hg analyzer. The average concentration [mean±SD(minimum-maximum) mg/kg] of heavy metals were as follows: Pb 0.062±0.071(0.002-0.428), Cd 0.083±0.100(0.004-0.540), Hg 0.012±0.012(N.D-0.054) and Se 0.839±0.371(0.362-2.124). All the levels were below the recommended standards of the MFDS (Ministry of Food and Drug Safety). In the comparison of heavy metal content by anchovy size, it was shown that mercury was significantly higher in large anchovy (P<0.05). Selenium levels were found to differ significantly in small anchovy and large anchovy (P<0.05). Pb, Cd and Hg were significantly higher in Tiger prawn among shrimp (P<0.05). The heavy metal and selenium levels of anchovy and shad were highest in the intestine. However, the heavy metal and selenium levels of shrimp were highest in the head. In addition, weekly (monthly) intake of mercury and cadmium from dried seafoods was found to be 0.712% and 2.978% of PTW(M)I (Provisional Tolerable Weekly(Monthly) Intake) respectively. Therefore, it was found that dried seafoods were safe for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.433-440
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• 1988

Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.185-187
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• 1974

Total malonaldehyde(MA) in several dried fishery products (Alaska pollack, anchovy, white bait and squid) was determined by distillation and TBA reaction. In particular, MA in a water extract of dried anchovy was fractionated into bound and free MA on a Sephadex G-10 column. Among the three elution peaks, two peaks were found to be bound MA representing 94.5% of the total MA in the water extract and free MA constituted only a minor peak.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.101-108
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• 1984

In order to study the optimal conditions of processing and storage for boiled and dried anchovy (Engraulis japonica) with high protein digestibility, the contents of trypsin indigestible substrate (TI) and in vitro apparent protein digestibility were determined. Peroxide value (PoV), TBA number and nonenzymatic brown pigments, that accounted for important antinutritional factors, were also measured and confirmed the relationship between those factors and formation of TI or in vitro protein apparent digestibility. The results were as follows; Samples boiled for 5 minutes showed the lower content of TI than the other samples boiled for 0.5 min. or 1 min. Hot air dried products had a lower TI content in comparison with the other dried ones such as sun dried or freeze dried products. It was revealed that the lower temperature ($8{\pm}1^{\circ}C$) did not affect to a great degree of forming TI and falling in vitro digestibility comparing to high temperature ($26{\pm}1^{\circ}C$) during storage. The lowest TI content (0.173 mg/g solid) was noted in the samples for 5 minutes and then sun drying after 56 days storage at $9{\pm}1^{\circ}C$. A rapid decrease of in vitro protein digestibility occurred within 0.5 min. of boiling and showed the value $85.3\%$. Freeze dried samples possessed the highest in vitro protein digestibility ($85.9\%$), when compared to sun dried or hot air dried products. Fat oxidation and nonenzymatic browning were proceeded with the various boiling times, drying methods and storing temperatures. It was noted that boiling for 5 minutes and freeze drying accelerate the fat oxidation significantly. More nonenzymatic brown pigments was developed in samples boiled for shorter time (0.5 min.) and that stored at high temperature ($26{\pm}1^{\circ}C$) than the other products. Therefore, fat oxidation and nonenzymatic browning assumed to be a major inhibitory reaction in enzyme digestion and those might be an important role in forming TI in boiled and dried anchovy products during processing and storage.