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http://dx.doi.org/10.5657/kfas.2002.35.2.173

Comparison of Quality among Boiled-Dried Anchovies Caught from Different Sea  

Heu Min Soo (Division of Marine Bioscience Institute of Marine Industry)
Kim Jin Soo (Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.2, 2002 , pp. 173-178 More about this Journal
Abstract
This study was conducted to evaluate the quality of the commercial boiled-dried anchovies (Engraulis japonicus) caught from different sea (southern, eastern and western sea) by determining chemical components and sensory evaluation. Product S was from the southern sea. product W was from the western sea and product E was from the eastern. The moisture content of product S was $22.9\%$ which was low compared with those of the product I ($27.4\%$%) and the product W ($27.8\%$). There are no difference in the acid-insoluble ash total amino acid (dry basis), mineral (dry basis) contents and fatty acid composition among products caught from different sea. On the other hand, The product S was superior in the lipid properties (peroxide value and (20:5n-3+22:6n-3)/16:0) and sensory Properties (appearance and color) to those of product I and product W. Judging from the above results of chemical analyses and sensory evaluation, the product S was the best quality among commercial boiled-dried anchovy, followed by product W, and then product E.
Keywords
Boiled-dried anchovy; Anchovy; Caught region; Quality evaluation of anchovy;
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