• Journal of Environmental Science International
• /
• v.16 no.8
• /
• pp.897-906
• /
• 2007

Effect of seawater temperature (temperature) on the production of anchovy, Engraulis japonica and laver, Porphyra tenera Kjellman, were investigated in the eastern part of South Sea of Korea (ESS). Bimonthly temperature data (Feb., Apr., Jun., Aug., Oct., Dec.) from 1980 to 2002 were collected from Korean Oceanographic Data Center (KODC) and monthly anchovy catch and laver production from 1980 to 2002 were used from published sources by the Ministry of Maritime Affairs & Fisheries, Korea. Effects of temperature on the two organisms were examined in four cases. In case of lower anchovy catch and higher laver production (1993), temperature during main spawning season of anchovy was about $0.2-0.6^{\circ}C$ lower than normal condition, and temperature during seed collecting season of laver in Namhaedo, Kojedo went down below $22.0^{\circ}C$. In case of higher anchovy catch and higher laver production (1995), optimum temperature for catch was formed in main fishing ground, temperature for seed collection was lower than $22.0^{\circ}C$, In case of lower anchovy catch and lower laver production (1996), temperature for spawning and catch was about $0.6-1.6^{\circ}C$ lower than normal condition, and temperature during seed collection in nursery was about $0.5-1.0^{\circ}C$ higher than optimum temperature for seed collection. In case of higher anchovy catch and lower laver production (1998), temperature during main fishing and spawning season was about $1.0-1.8^{\circ}C$ higher than normal condition, and temperature during laver seed collection in nursery was $1.5^{\circ}C$ higher than optimum temperature for seed collection.

• Journal of Nutrition and Health
• /
• v.27 no.5
• /
• pp.473-482
• /
• 1994

This study was to compare the bioavailability of calcium from anchovy and tofu to those of calcium from calcium carbonate(CaCO3)as the control diet and non-fat dry milk(NFDM). Rats weighing 50-60g were placed on experimental diets and deionized water at free access for 4 weeks. Diets contained 0.2% calcium from calcium-carbonate, NFDM, anchovy, tofu or 0.5% calcium as obtained were as follows : 1) No significant differences in the apparent absorption of calcium(62.5%-71.0%) were observed in the rats fed four different calcium sources at the level of 0.2% while 0.5% calcium diet group apparently absorbed calcium less efficiently(52.2%). 2) Bone length of tibia and femur was not significantly different among the groups, though 0.5% calcium of control group showed slightly longer length. 3) Tibia fat-free dry weights of 0.2% calcium of NFDM and anchovy diet groups were not significantly different from that of 0.5% calcium of control group. For femurs NFDM, anchovy and tofu groups were similar in their fat-free dry weight to that of 0.5% calcium group. 4) For calcium contents tibia contents tibia from anchovy treated group showed higher value than calcium-carbonate and tofu groups and the value was not significantly different from that of 0.5% calcium group. In femur NFDM, tofu and calcium-carbonate groups were not significantly different in their calcium content but 0.5% calcium group had higher level of calcium than 0.2% calcium groups. 5) The normalized values(NV) show that there was no significant differences in NV among 0.2% CaCO3 anchovy and tofu groups, while NV of NFDM group was significantly lower than that of calcium-carbonate group. NV of 0.5% calcium group was a little more than 50% of those in 0.2% calcium groups. Though the values obtained for the calcium bioavailability were somewhat variable among experimental products, it was demonstrated that anchovy and tofu are as good as NFDM for the dietary calcium provider when calcium intake is at marginal level.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.363-376
• /
• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Fisheries and Aquatic Sciences
• /
• v.15 no.4
• /
• pp.265-273
• /
• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• Ocean and Polar Research
• /
• v.38 no.2
• /
• pp.139-148
• /
• 2016

The activity concentrations of $^{210}Po$ and $^{210}Pb$ within phytoplankton-zooplankton-anchovy-mackerel in the coastal water of the Jeju Island were determined to understand their distribution and bio-accumulation along the trophic level. In the surface water, the total activity concentrations of $^{210}Po$ and $^{210}Pb$ were $0.83{\pm}0.004mBq\;kg^{-1}$ and $1.27{\pm}0.03mBq\;kg^{-1}$. And the dissolved activity concentration of $^{210}Po$ and $^{210}Pb$ were $0.75{\pm}0.06mBq\;kg^{-1}$ and $1.22{\pm}0.09mBq\;kg^{-1}$ respectively. In the phytoplankton, the concentration factor (CF) of $^{210}Po$ and $^{210}Pb$ were $1.5{\times}10^5$ and $2.6{\times}10^4$ shows $^{210}Po$ is 5 times higher compared to $^{210}Pb$. The similar CF factor in the zooplankton of $^{210}Po$ was derived as $1.4{\times}10^5$. The CF of $^{210}Po$ in anchovy was increased twice compared to that in plankton. This is the evidence that there is $^{210}Po$ bio-magnification in the trophic level of plankton-anchovy. However the $^{210}Po$ activity concentration in the muscle tissue of mackerel was one-hundred times lower than that in anchovy. This reflects that in the trophic level of anchovy-mackerel, the bio-accumulation of $^{210}Po$ is decreased. The activity concentrations of $^{210}Po$ in the internal organs of anchovy and mackerel were 8 to 38 times higher than those in muscle tissues. In phytoplankton-zooplankton-anchovy, the CF of $^{210}Pb$ was decreased five times along the trophic level in order. In anchovy-mackerel it was decreased by 30-70%.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.6
• /
• pp.1745-1754
• /
• 2015

This study aimed to analyze the relationship between sea temperatures and anchovy catch of Anchovy drag net fishery using annual time series data from 1970 to 2013. In the analysis, time series data on variables (CPUE, sea surface temperature, and 10m temperature) were estimated to be non-stationary from unit root tests, but one long-term equilibrium relation among variables was found from a cointegration test. From an exclusion test, a 10m temperature would not have relations with CPUE and sea surface temperature. The result of regression analysis on sea surface temperature and anchovy catch indicated that the sea surface temperature would have positive impacts on the anchovy catch. It means that when the sea surface temperature would increase, all other things including the current level of fishing effort being equal, the catch of anchovy was predicted to increase. More specifically, the result showed that when 1% of sea surface temperature increases, CPUE would be increased by 2.81%.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.35 no.3
• /
• pp.267-276
• /
• 1999

In order to investigate the properties in distribution and movement of anchovy school catches by the lift net in the Kamak bay and their relation to the environmental factors, i.e., the water temperature and the salinity were observed form June to August in 1997 and compared with the catch of anchovy by the lift net. The results obtained are summarized as follows;1) The water temperature and salinity ranged form 20.0 to $27.0^{\circ}C\;and\;from\;31.2\;to\;33.8\texperthousand$, respectively. The water temperature and salinity at the fishing points ranged form 19.7 to $27.2^{\circ}C\;and,\;from\;30.5\;to\;33.8^{\circ}C$ respectively.2) The water temperature influenced remarkably on the distribution and movement of anchovy school. But the salinity influenced little on the distribution and movement. 3) The catch of anchovy was highest on July, poor second on August, and lowest on June. Anchovy school can be presurmed, they are come from north of bay, visited and distributed through east of bay at the middle of June. Moreover, they spreaded in all bay. Then gradually, when July arrive, they go to the south th nearest the coasts, and they are outflow through the south entrance of bay at the end of August.

• Fisheries and Aquatic Sciences
• /
• v.4 no.3
• /
• pp.144-149
• /
• 2001

In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.5
• /
• pp.545-555
• /
• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• Journal of Fisheries and Marine Sciences Education
• /
• v.28 no.3
• /
• pp.713-726
• /
• 2016

This study were attempted to apply the HACCP system adopted in the dried anchovy workplace to ensure the hygiene safety of dried anchovy workplace. In this study, HACCP system procedures, including HACCP team organization, determination of critical control point(CCP), establishment of critical limits, mornitering and verification etc., were established using KFDA 12 procedures. To determine whether hazards were critical elements, we evaluated the likelihood and seriousness of each hazard element. The likelihood of residual microorganism and metal piece exceeding the acceptable limit in dried anchovy products were demonstrated to be a critical hazard element. Management of the boiling(CCP-1B) and metal detection(CCP-2P) were determined to be a critical control point. The standards for acceptable residual microorganism and metal piece were set based on relevant laws and regulations, and then the limits were adapted and established for the CCP. An HACCP plan applicable to dried anchovy workplace was established.