• Korean Journal of Ichthyology
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• v.8 no.2
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• pp.47-56
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• 1996

Hydrography of the Korea Strait was influenced by the various water masses such as Korean coastal water, East Sea cold water, and Tsushima Current. Anchovy larvae were frequently found in the area influenced by the Tsushima Current. Anchovy appeared in all seasons and were most abundant in summer. Anchovy was more abundant in the middle layer(30~70m) than the surface layer in spring and summer and was little in the deeper layer beyond the depth of 100m. It was most abundant in the surface layer in autumn, and decreased toward the deeper layer. They were more abundant in the middle layer(30~50m) than in the surface layer and the bottom layer in winter. Anchovy was most abundant in the depth of 30m to 70m during the day time, however it was more abundant in the surface layer during the night time. Although vertical distribution patterns of abundance varied seasonally and diurnally, most of the larval anchovy distributed in the upper layer within the depth of 100m and in the upper layer above the thermocline in summer and autumn.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1142-1146
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• 2001

To facilitate fermentation of liquid anchovy sauce, 3% unripe figs, ripe figs, or fig leaves were added to the sauce and fermented at $25^{\circ}C$ for 60 days. The anchovy sauce prepared with ripe figs showed higher protease activity and better red-pupple color than others. Amino-nitrogen content in anchovy sauce treated with ripe figs was attained to 600 mg% within 10 days. Total free amino acid content in the product with fig addition showed about twice higher, 4543.21 mg%, than the control, 2255.29 mg%. Hypoxanthin was found as a major components of nucleotide and their related compounds in the fermented anchovy sauce. However, using the unripe figs and fig leaves impart greenish color and grass taste to the product.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.59 no.1
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• pp.28-34
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• 2023

In the anchovy boat seine fishing boat, it is necessary to select other aquatic organisms other than live anchovies, which are the target species of catch. By making a rotating roller sorter using hydraulic pressure, the anchovy sorting amount was compared and the sorting accuracy of the rotary roller sorter, and the discharge speed of butter fish and jerry fish according to the number of roller revolutions were analyzed. The rotating roller sorter increases the weight of the sorted raw anchovy by 54%, 74% and 91.5% compared to the round bar fixed type, so it can reduce the required time by an average of 73.2%. As a result of converting the sorting accuracy to the weight of pure anchovies excluding the catch weight, the round bar fixed type was 89%; however, the average of the rotating roller sorter was 97.7%. Thus, the sorting accuracy of the rotary roller sorter was further improved by about 8.7%. The roller speed moved 7% at 300 rpm, 7.5% at 600 rpm, and 16% at 900 rpm, so butter fish were discharged overboard 10% faster than jelly fish on average. In addition, the average feed speed of butter fish and jelly fish is 1,400 mm/s when the roller rotation speed is 300 rpm, 1,480 mm/s at 600 rpm, and 1,850 mm/s at 900 rpm. A Φ58 mm roller rotates once it moved about 1.23 mm. In the future, a follow-up study of quantitative evaluation is needed targeting more non-target fish species of anchovy boat seine.

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.277-287
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• 2013

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1457-1464
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.37 no.2
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• pp.78-84
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• 2001

Escape behaviour of the anchovy (Engralius japonica, total length 4-7cm) at the inside wing net and bag net in the anchovy boat seine was observed by underwater video camera in order to clarify the relationship between visual stimulus of the gear or relative water flow inside gear and reacting behaviour. The vertical attenuation coefficient of underwater illuminance in the offshore of Keoje island and Tongyoung was ranged from 0.24 to 1.03 and it could be affect visual range and visual contrast of the fishing gear. The relative water flow at the joint part between inside wing and bagnet while towing was 1.5 times higher than at the middle part of inside wing or fore part of bag net, but it was estimated under than maximum swimming speed of 4-7 cm anchovy. The mean escaping number of anchovy from end part of inside wing of 30 cm mesh to out side for a minute within visual range of video camera was 455 and anchovy swimming forward from bag net through flapper was 308. These results revealed anchovy could escape as voluntary response in spite of higher visual stimulus or higher water flow.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.