[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.5657/fas.2002.5.3.245

Quality Comparison of Commercial Boiled-dried Anchovies by Different Catch Methods

Kim Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Heu Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)

Publication Information

Fisheries and Aquatic Sciences / v.5, no.3, 2002 , pp. 245-250 More about this Journal

Abstract

This study was conducted to compare the quality among commercial boiled-dried anchovies caught by different methods. Regardless of catch methods, the moisture, salinity and acid-insoluble ash contents of commercial boiled-dried anchovies ranged from $23.2-25.2\%,\;6.8-7.4\%$ . and $0.32-0.46\%$ , respectively. By sensory evaluation, these anchovies were less than $5\%$ in break-age, whitish or yellowish in color and had a foul smell. Judging from the above results and Korean Standards (KS) for foods, these anchovies were classified into special grade. There was no difference in total amino acid content. While, in a major mineral content, boiled-dried anchovy caught by set net (BA-SN) was the highest, and those caught by lift net (BA-LN) and tow net (BA-TN) followed in order. The lipid oxidation progressed at the slowest rate in the BA-SN, and then no difference in the lipid oxidation was found between the BA-LN and BA-TN. Judging from the results of chemical analysis and sensory evaluation, the BA-TN was the worst quality among the commercial boiled-dried anchovies. No difference in quality was found between the BA-LN and the BA-SN.

Keywords

Commercial boiled-dried anchovy; Boiled-dried anchovy; Food component; Anchovy;

Citations & Related Records

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