Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.11.1457

Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring  

Kim, Hyung-Jun (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Yoon, Min-Seok (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Park, Yong-Seok (Jeju Special Self Governing Province Marine and Fisheries Resources Research Institute)
Ha, Jin-Hwan (Dept. of Food Bioengineering, Cheju National University)
Jung, In-Kwon (Import Management Team, Busan Regional Food & Drug Administration)
Heu, Min-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.11, 2008 , pp. 1457-1464 More about this Journal
Abstract
For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.
Keywords
silver-stripe round herring; anchovy; plain-dried silver-stripe round herring; boiled-dried anchovy; under-utilized resources;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Heu MS, Lee JH, Kim HJ, Jeong IK, Park YS, Ha JH, Kim JS. 2008. Component characteristics of boiled-dried silver-stripe round herring. J Korean Soc Food Sci Nutr 37: 891-899   과학기술학회마을   DOI   ScienceOn
2 Choi Y, Kim JH, Park JY. 2002. Marine fishes of Korea. Kyohak Publishing Co., Ltd., Seoul. p 86
3 Kim IS, Lee TG, Yeum DM, Cho ML, Park HW, Cho TJ, Heu MS, Kim JS. 2000. Food component characteristics of cold air dried anchovies. J Korean Soc Food Sci Nutr 29: 973-980   과학기술학회마을
4 Kim JS, Yang SK, Heu MS. 2000. Food component characteristics of plain dried anchovies on the market. J Korean Soc Food Sci Nutr 29: 20-25   과학기술학회마을
5 AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC. p 69-74
6 Bligh EG, Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37: 911-917   DOI
7 AOAC. 1975. Official Methods of Analysis. 12th ed. Association of Official Analytical Chemists, Washington, DC. p 487-488
8 AOCS. 1990. AOCS Official Method Ce 1b-89. In Official Methods and Recommended Practice. 4th ed. AOCS, Champaign, IL, USA
9 Chung CY, Toyomizu MT. 1976. Studies on the browning of dehydrated foods as a function of water activity-I. Effect of Aw on browning in amino acid-lipid systems. Bull Japan Soc Sci Fish 42: 697-702   DOI
10 Heu MS, Kim JS. 2002. Comparison of quality among boiled-dried anchovies caught from different sea. J Korean Fish Soc 35: 173-178   과학기술학회마을
11 Kato H, Rhue M, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor Chemistry: Trends and Development. American Chemical Society, Washington, DC. p 158-174
12 Korea Food Research Institute. 1998. Research on food standardization (KS) of the processed seafood products. Seoul. p 121-185
13 Ministry of Social Welfare of Japan. 1960. Guide to experiment of sanitary infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo. p 30-32
14 Kim JS, Heu MS, Kang KT, Kim HS, Jee SJ, Park TB. 2006. Development of spaghetti sauce with adductor muscle of pearl oyster. J Korean Soc Food Sci Nutr 35: 1484-1490   과학기술학회마을   DOI   ScienceOn
15 Kim JS, Kang KT, Heu MS. 2007. Development of spaghetti sauce with oyster. J Korean Soc Food Sci Nutr 36: 93-99   과학기술학회마을   DOI   ScienceOn
16 Steel RGD, Torrie H. 1980. Principle and Procedures of Statistic. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
17 Park YH, Chang DS, Kim SB. 1995. Seafood processing and utilization. Hyungseol Publishing Co., Seoul. p 75-79
18 Kim JS, Kim HS, Heu MS. 2006. Introductory foods. Hyoil Publishing Co., Seoul. p 109-116
19 Kim JS, Oh KS, Lee JS. 2001. Comparison of food component between conger eel (Conger myriaster) and sea eel (Muraenesox cinereus). J Korean Fish Soc 34: 678-684   과학기술학회마을
20 Hamada M, Kumagai H. 1988. Chemical composition of sardine scale. Nippon Suisan Gakkaishi 54: 1987-1992   DOI
21 Kim JS, Heu MS, Kim HS. 2001. Quality comparison of commercial boiled-dried anchovies processed in Korea and Japan. J Korean Fish Soc 34: 685-690   과학기술학회마을