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http://dx.doi.org/10.3746/jkfn.2003.32.8.1186

Food Components and Quality Characteristics of Boiled-Dried Anchovies Caught by Pound Net  

김종태 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
강수태 (부경대학교 식품생명공학부)
강정구 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
최동진 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
김석무 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
오광수 (경상대학교 해양생물이용학부ㆍ해양산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1186-1192 More about this Journal
Abstract
The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Volatile basic nitrogen was higher in KM than in JM, whereas TBA value showed higher levels in JM. Total combined amino acid contents of KM and JM were 41.9∼46.6 g/100 g and 42.0∼49.2 g/100 g, respectively, and large sized boiled-dried anchovies revealed higher contents than small sized ones in both samples. Their major amino acids were Glu, Asp, His, Leu, Ala and Arg. Total lipids of KM and JM were consisted of 55.4 ∼ 68.4%, 53.0 ∼ 68.0% neutral lipid and 31.6∼44.6%,32.0∼47.0% polar lipid, respectively, and their major fatty acids were 14:0, 16:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3. In taste compounds of boiled-dried anchovies, free amino acid contents of Km and JM were 953.7 ∼ 1,044.8 mg/100 g and 968.8 ∼ 1,306.4 mg/100 g, respectively, and main free amino acids were Tau, His, Ala, 1-methyl his, Lys, Glu and Gly. The contents of other taste-active components such as IMP, total creatinine, TMAO and inorganic ions were not significantly different between KM and JM. The results of sensory evaluations for organoleptic characteristics, small sized JM showed no difference in sensory qualities, whereas large sized JM showed good qualities for appearance, taste and odor compared with KM.
Keywords
boiled-dried anchovy; pound net; seafood component; taste; quality;
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