Processing Conditions of Salted Anchovy 2. Changes of Taste Compounds during Processing of Salted Anchovy by Salting Methods
![]() |
CHO Young-Je
(Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
SHIM Kil-Bo (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) JU Jung-Mi (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) KIM Tae-Jin (Sanitation Research Division, National Fisheries R & D Institute) YOOK Ji-Hee (Department of Food Marketing, Cheonan College of Foreign Studies) CHO Min-Sung (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) |
1 | Lee, E.H., J.S. Kim, C.B. Ahn, H.Y. Park, S.K. Jee, D.S. Joo, S.W. Lee, C.W. Lim and I.H. Kim. 1989c. The effect of Taifet-F and Bactokil on retarding lipid oxidation in boiled-dried anchovy. J. Korean Soc. Food Nutr., 18, 181-188 (in Korean) |
2 | Song, Y.K, D.S. Byeun and J.H. Byeun. 1982. Lipid oxidation and proteolysis of anchovy pickle during ripening. Korean J. Nutr. & Food, 11, 1-6 (in Korean) |
3 | Shim, K.B., T.J. Kim, Y.M. Ju and Y.J. Cho. 2001. Establishment of processing conditions of salted anchovy 1. Changes of chemical compositions during fermentation of salted anchovy by salting methods. J. Korean Fish. Soc., 34, 98-102 (in Korean) |
4 | Pyeun, J.H., M.S. Heu, D.M. Cho and H.R. Kim. 1995. Proteolytic properties of cathepsin L, chymotrypsin and trypsin from the muscle and viscera of anchovy, Engraulis japonica. J. Korean Fish. Soc., 28, 557-568 (in Korean) |
5 | Jeong, B.Y., H.J. Seo, S.K Moon and J.H. Pyeun. 1995a. Effect of deoxygenizer on the suppression of lipid deterioration of boiled and dried-anchovy, Engraulis japonica. 1. Changes in lipid class composition. J. Korean Fish. Soc., 28, 770-778 |
6 | Jeong, B.Y., H.J. Seo, S.K. Moon and J.H. Pyeun. 1995b. Effect of deoxygenizer on the suppression of lipid deterioration of boiled and dried-anchovy, Engraulis japonica. 1. Changes in n-3 polyunsaturated fatty acids. J. Korean Fish. Soc. 28, 779-792 |
7 | Lee, E.H. and Y.H. Park. 1971. Degradation of acid soluble nucleotides and their related compounds in seafoods during processing and storage. Bull. Korean Fish. Soc., 4, 31-41 (in Korean) |
8 | Lee, E.H., S.K. Kim, J.K. Jeon, Y.J. Cha and S.H. Chung. 1981. The taste compounds in boiled-dried anchovy. Bull. Korean Fish. Soc., 14, 194-200 (in Korean) |
9 | Lee, E.H. and Y.J. Chao 1985a. Studies on the processing of low salt fermented sea foods 5. Processing conditions of low salt fermented anchovy and yellow corvenia. J. Korean Fish. Soc., 18, 206-213 (in korean) |
10 | Lee, E.H., S.K. Kim, J.K. Jeon, S.H. Kim and J.G. Kim. 1985b. The taste compounds of fermented anchovy. Bull. Nat'l. Univ. Busan, 22, 13-18 (in Korean) |
11 | Cha, Y.J. and E.H. Lee. 1985. Studies on the processing of low salt fermented sea food: 5. Processing conditions of low salt fermented anchovy and yellow corvenia, Bull. Korean Fish. Soc., 18, 206-213 (in Korean) |
12 | Lee, E.H., C.B. Ahn, K.S. Oh, T.H. Lee, Y.J. Cha and K.W. Lee. 1986. Studies on the processing of low salt fermented sea foods: 9. Processing conditions of low salt fermented small shrimp and its flavor components. J. Korean Fish. Soc., 19, 459-468 (in Korean) |
13 | Lee, E.H., J.S. Kim, C.B. Ahn, D.S. Joo, CW. Lim and H.Y. Park. 1989a. Comparisons in Food Quality of Anchovy snacks and Its Changes during Storage. J. Korean Fish. Soc., 22, 49-58 (in Korean) |
14 | Lee, E.H., J.S. Kim, C.B. Ahn, K.H. Lee, M.C. Kim, B.K. Chung and H.Y. Park. 1989b. The processing conditions of extracts from rapid fermented anchovy sauce. J. Korean Soc. Food Nutr., 18, 167-174 (in Korean) |
15 | Cha, Y.. and E.H. Lee. 1989. Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. I. Biochemical characterization of proteolytic bacteria and their extracellular protease isolated from fermented fish paste. Bull. Korean Fish. Soc., 22, 363-369 (in Korean) |
16 | Cho, Y.J., K.B. Shim, T.J. Kim. S.T. Kang, H.S. Lee and Y.J. Choi. 2000a. Effects of drying conditions on lipid oxidation and fatty acid compositions of large anchovy. J. Korean Fish. Soc., 33, 192-197 (in Korean) |
17 | Cho, Y.J., T.J. Kim, K.B. Shim, Y.S. Lim, S.T. Kang, Lee and Y.J. Choi. 2000b. Effect of storage temperaure and packaging methods on repression of lipid oxidation in plain dried large anchovy. J. Korean Fish. Soc., 33, 273-279 (in Korean) |
18 | Iwamoto, M., H. Yamanaka, S. Watabe and K. Hashimoto. 1987. Effects of storage temperature on rigor-mortis and ATP degradation in plaice Paralichthys olivaceus muscle. J. Food Sci., 52, 1514-1517 DOI |
19 | Cho, Y.J., T.J. Kim, K.B. Shim, H.S. Lee, N.G. Lee and Y.J. Choi. 2000c. Changes of ATP related compounds of large anchovy during drying and storage. J. Korean Fish. Soc., 33, 179-183 (in Korean) |
20 | Cho, Y.J., Y.S. Im, D.H. Sae, T.J. Kim, J.G. Min and Y.J. Choi. 2000d. Enzymatic method for measuring ATP related compounds in Jeoktals. J. Korean Fish. Soc. 33, 16-19 (in Korean) |
![]() |