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

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.561-566
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• 2007

Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.459-464
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• 2008

This study was performed to investigate the effect of calcium-rich large anchovy on calcium metabolism in rats for 5 weeks. Experimental animals were randomly assigned to 5 treatments with 14 heads of Spraque Dawley male rats in each group. The experimental diets were as follows; market milk group (M) as control, market milk+calcium-rich large anchovy group (MA), market milk＋calcium carbonate group (MC), market milk+calcium lactate group (ML), and enriched-calcium market milk group (M2), which were formulated with commercially semi-purified rat chow (AIN-diet) to maintain the same level of calcium (1%) in all groups. Femur lengths of M and M2 groups were significantly higher than other groups. Bone mineral density (BMD) and bone mineral content (BMC) and calcium content of femur were the highest in MA group than other groups. In vitro and in vivo calcium absorption rates were high in MA group (7.30% vs 27.50%) compared with those of the other groups. Serum total-cholesterol and HDL-cholesterol levels were significantly different between M group and MA group (p<0.05). Creatinine levels were significantly higher in M, MA and MC groups than in M2 group (p<0.05). Serum calcium, osteocalcin and ALPase activities were higher in calcium-rich large anchovy (MA) group among the treatments, but there was no significant difference. SGOT activity was significantly lower in M2 group than those of M, MA and MC groups (p<0.05). These results may indicate that the calcium-rich large anchovy has enforced the BMD, BMC and calcium absorption rates of in vitro and in vivo compared with the other groups and might be a calcium-enriched food with large anchovy.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.196-200
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• 1998

The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (A Y) and the peroxide value (POY) of anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 6<12<18<30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 10<20<30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30<20<10 minutes by boiling time and indicated 1:3.99~5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.426-431
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• 2015

This study examined the effect of calcium (AC) extracted from salt fermented anchovy Engraulis japonicus on osteoporosis in ovariectomized (OVX) SD female rats. After AC treatment for 8 weeks, the body weight of the OVX-AC group decreased, while the weight of the OVX group (control) increased 43.9%. The blood osteocalcin, calcium, and ALP levels were examined as physiological markers for osteoporosis. The concentrations of all markers were elevated in the OVX-AC group compared to the OVX group. Thus, anchovy calcium is useful as an organic calcium supplement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.890-894
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• 1999

Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine＋polylinoleate) and TW 20(sorbitan laurate＋ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.182-187
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• 2013

This study was conducted to examine the effect of calcium extracted from salted anchovy (Engraulis japonicus) on the calcium metabolism of rats. Sprague-Dawley male rats were fed low-calcium diets (0.15%) for 2 weeks after the adjustment period. Rats were divided into five groups and were fed experimental diet for four weeks. Experimental diets were low calcium (LC, 0.15% $CaCO_3$), 0.5% $CaCO_3$ (CC), seaweed calcium (SC), calcium lactate (LC), anchovy calcium (AC). The low-calcium diet group (LC) showed the lowest weight gain and had no differences among the groups with adequate calcium intake. Calcium retention was lowest in the LC group and higher in the CL, SC, AC groups than in SC groups. Serum alkaline phosphatase (ALP) level was highest in LC group, and significantly low in the CC and AC groups (p<0.05). Parathyroid hormone and osteocalcin levels showed no differences among experimental groups. The urine deoxypyridinoline (DPD) level was lower in AC and CC groups compared to the LC group (p<0.05). The dry weight of the femur showed no significant differences among normal calcium groups. The bone mineral density of the femur in AC and CC group were significantly higher than the LC group (p<0.05). From these results, calcium extracted from salted anchovy can be useful as a calcium supplement comparable with calcium carbonate.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.143-151
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• 1996

This study was performed to investigate the effect of dietary dried anchovy and non-fat dried milk on serum and femur Ten months old female rats were divieded into 6 groups(ST, A-middle, A-high, M-middle, M-high, A+M), and fed the diet containing different level of food calcium for 8 weeks. The results obtained were summerized as follow: 1. The rats' weight gain were not significantly different from the fed groups, but food intake were significantly higher or lower level in the group of A-high than the other groups. 2. Serum calcium concentration was significantly increased in the A-middle group, the M-high group were significantly decreased. Serum phosphorous contents of M-high group were increased significantly higher than ST group. The serum magnesium contents were increased significantly higher than in the A-middle group. Serum iron contents of other experimental groups were significantly higher than ST group. All experimental groups were significantly lower copper contents in serum than ST group. 3. The more rats took dried anchovy and non-fat dried milk, the longer the length of femur. But this trend is not statistically difference. In the breaking force of left femur, most of all experimental group were stronger than ST group. 4. The calcium, phosphorous contents of ash, dry, wet weight of right femur in A+M group were higher than any other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1188-1192
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• 2007

To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.