• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.2
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.98-102
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• 2001

We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at $20^{\circ}C$ than at $5^{\circ}C$. Total nitrogen content was lower in anchovy by brine salting than by dry salting. Amino nitrogen increased remarkably during fermentation of salted anchovy at $20^{\circ}C$, while increased slightly at$5^{\circ}C$. Amino nitrogen showed maximum value on 120 days in dry salting and on 30 days in brine salting at $20^{\circ}C$, respectively. The changes of VBN were similar to the changes of amino nitrogen. The brine salting accelerated hydrolysis of anchovy meat compared with that of dry salting at $20^{\circ}C$, and the hydrolysis were suppressed at $5^{\circ}C$, The POV increased rapidly in dry-salted anchovy than brine-salted anchovy. We suggested that the appropriate processing condition of salted anchovy is to ferment for 5-6 months at $5^{\circ}C$ by addition of $25\%$ salt after pre-salting of raw anchovy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.278-283
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.1
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• pp.59-71
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• 2012

In order to elucidate the mechanism of fishing condition variation of anchovy in the set net fisheries of Anggang Bay, the monthly catch of anchovy was analyzed and examined based on the data acquired from 2006 to 2010 in 13 different fishing grounds. Anchovy consistently appeared from April to December and reached the production of 840 to 1,424 t (average : 1,228 t), with a big annual variation. However, anchovy production in this area accounts for approximately 75% of the production by set net in Anggang Bay whereas it holds 6.8% of the nationwide production (=18,034 t) by set net. The school of anchovy starts to appear in April at the west mouth of the bay and move north-eastward. Afterward, having three of clockwise turns in the middle of the bay, they scatter to swim into the deep place of the bay and finally go out to turn back to their coming way. These behaviors of anchovy are likely related to thermal fronts as well as distributions of food. The production of anchovy (y, kg) relied greatly on frequencies of effective northeasterly ($x_1$) or northwesterly ($x_2$) wind (${\leq}$3.5m/s) which blow between April and June. Their relationships are as follows: $y=1086.27+21.499x_1-15.16x_2$ (r=0.901). Consequently, we concluded that the northeasterly wind, which appears in the breeding season of spring, played a role to retard the movement of anchovy school to the eastern sea, while the northwesterly wind inhibits the invasion of anchovy school into the bay.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.5
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• pp.331-341
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• 2005

Distribution of anchovy (Engraulis japonica) eggs and larvae was studied in the southwestern sea of Korea in July and November, 2001. Anchovy eggs were found mainly in the oceanic fronts of the northern sea area which were formed in the offshore area of Chuja Is. Bogil Is. and Chungsan Is. from west to east. Anchovy eggs were also found in the surrounding sea of Cheju Is. in the southern sea front area. The waters were highly heterogeneous and the water masses were bordered based on temperature $(10.8-26.4^{\circ}C)$ and salinity (28.9-33.7 psu). The anchovy eggs were mostly found outside of the China Coastal Water, where salinity was below 31 psu. The anchovy eggs were not found in November. Abundance of the anchovy larvae were higher in July than November. Temperature ranged from $10.8^{\circ}C\;to\;25.9^{\circ}C\;and\;15.9^{\circ}C\;to\;20.5^{\circ}C$, and salinity ranged from 28.9psu to 34.1psu and 33.2psu to 34.1psu in July and November, respectively. Non-swimmable larvae were found throughout the whole area of the southwestern sea of Korea. The area beyond the oceanic front had anchovy eggs dispersed from the spawning grounds to offshore. Dispersion pattern showed that the eggs were transported from the spawning grounds with a process of advection and diffusion based on the flow pattern which were caused by winds. Distribution pattern of the anchovy eggs and larvae may be used for the prediction of oceanic currents in each area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.1
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• pp.61-67
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• 2008

Acoustic technology is commonly used to estimate the biomass and distribution of fisheries resources in coastal areas and the open ocean. Acoustic surveys were conducted on 24-26 May and 20-21 June, 2005, and 15-18 June and 27-30 July, 2006, near the Tongyoung, Geojae, and Namhae anchovy fishing grounds using a dual beam echo sounder. Information was obtained on the distributions of adult and juvenile anchovy (depth and position). We calculated and compared anchovy biomass using simple summation. In this study, all backscatter was attributed to anchovy. We assumed that the average target strength of anchovy was -70 dB and the average body weight was 3 g in May and June 2005, and that the target strength of anchovy was -65 dB and the average body weight was 5 g for pelagic individuals in July 2006. The anchovy biomass in May 2005 was estimated to be 0.147 million tons using the traditional method, while using the summation method, the estimated anchovy biomass was 0.062 million tons in June 2005, 0.21 million tons in June 2006, and in 0.43 million tons in July 2006.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.3
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• pp.223-234
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• 1996

Distribution of Anchovy was analyzed from the experimental operations by the small anchovy drag net fishery in the coastal area of Yang yang - gun and Myongju - gun of Kangwon Province from October to December, 1994. Temperature ranged from $11.4^{\circ}C.$to $17.4^{\circ}C.$throughout the experimental period. Fishes caught by experimental operation vessels were composed of anchovy, Clupanodon Punctatus, Pleuronectidae, Tetraodantidae, Acanthopagrus Schlegeli etc., and the anchovy occupied more than 99.6% of the total catch. Anchovy was characterized by the most abundance of the catch for the individual less than 6cm and the gradual increase after October for those larger than 6cm. CPUE(catch per tow) of anchovy was 684kg in October, 784kg in November, 1,590kg in December and mean CPUE of 3 months from October to December was 1,066kg. Fishing grounds of anchovy were formed in coastal area, from $37^{\circ}$45'N to $38^{\circ}$04'N, off Kangwon Province. Distribution density of anchovy in Chumunjin - up, Kyohang - ri Sachon - myon, and Sachonjin - ri coasts was higher than the other areas. Anchovy caught in this surveyed area was recruited from July to September at the length class between 2cm and 3cm, and grew to the sizes between 4cm and Bem in October, between 5cm and tcm in November, between tcm and Bem in December. Recruitment of anchovy increased from July to September and suddenly decreased after September. Individual number of the population was the largest during the period from August to October and gradually decreased after October. Biomass continuously increased after August, and was the largest in December.

• Proceedings of the KSME Conference
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• 2001.06d
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• pp.671-676
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• 2001

This study are development results of solar hot water system for anchovy proceeding. The heat amounts of boiling vessel are calculated 292.66W at forward and backward direction, and surface direction are calculated 373.14W. The polyenoic rate of anchovy are measured lower as high temperature, but monoenoic and polyacid are higher. Then the others. The maximum radiation of anchovy fishing grounds are shown $350kcal/m^2h$ at pm. 13:00, Chungdo in CHINA. Distributions of Velocity and temperature in boiling vessel are calculation. Solar collector and boiling vessel for anchovy proceeding ship are developed to automatic control system.

• Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.36-43
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• 1999

A study on the hydrolysis of anchovy using proteolytic bacteria isolated from anchovy jeotkal (a salt-fermented fish) was carried out to develop a rapid process of liquefied anchovy jeotkal. Five kinds of proteolytic bacteria, such as Staphylococcus sp.-l, Photobacterium sp., Volcaniella sp., Staphylococcus sp.-2 and Bacillus sp., were isolated from the anchovy jeotka1 that fermented with $20\%$ NaCl at room temperature for 2 months. Those grew well at $40^{\circ}C$, pH 7.0 on TPY broth with $2.0\%$ NaCl. The optimal hydrolysis temperature, pH, time and proteolytic bacteria densities for hydrolysis of minced anchovy were$40^{\circ}C$, 7.0, 6 hours and $1.8\times10^8$ cells/g raw anchovy, respectively.