• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.105-106
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• 2000

염장멸치는 구미에서 제조되는 전통 발효식품의 하나로서 anchovy라 하여 애용하고 있다. 유럽인들은 염장멸치를 숙성시킨 다음 식품소재나 첨가물과 함께 갈아서 방에 발라먹는 anchovy paste, 숙성 후 fillet한 다음 올리브유나 면실유를 첨가하여 통조림으로 만들어 이용하고 있다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.7-12
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• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.247-252
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• 1995

To investigate the food organisms of the Japanese anchovy (Engraulis japonicus) during the first feeding stage, the gut contents of anchovy, captured in Kwangyang Bay at June 1990, were observed. Anchovies started to eat from 3.0mm (NL) after finishing to absorb the yolk. The food organisms were composed of copepod eggs and nauplii tintinnids, and etc. The major food organisms of the anchovy larvae of 3.0-3.8mm (NL) were copepod eggs and nauplii, whereas those of larvae longer than 3.8mm(NL) were only copepod nauplii.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.86-87
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• 2002

우리나라에서 젓갈류의 원료로서 가장 많이 이용될 뿐 아니라 제품 생산량도 가장 많은 멸치를 이용하여, 일시 대량 어획되었을 때 많은 량을 신속하게 처리 할 수 있는 기업적인 발효생산에 목표를 두고, 저식염 속성발효액화물의 가공을 위한 일련의 연구를 계획하였다. 전보에서는 멸치 발효액화물의 가공조건을 설정하기 위하여 기존 저식염 정어리 발효액화물의 가공연구를 참조하여 멸치 내장 효소의 최적온도, 가열 전처리조의 제작, 적정 식염첨가량, 전처리조건 등을 검토하고 상온에서 저식염 멸치 발효액화물을 가공하여 180일간 숙성시키면서 엑스분 질소 및 젓갈류의 맛 성분으로서 중요한 함질소 엑스성분인 유리아미노산과 oligopetide 아미노산을 분석하여 맛과 관련성에 대하여 검토하였다. (중략)

• Proceedings of KOSOMES biannual meeting
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• 2009.06a
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• pp.41-48
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• 2009

Water temperature data of National Fisheries Research and Development Institute[NFRDI] during periods of 1990 to 2007 were analyzed to investigate the effect of the water temperature on catches of anchovy and Undaria Pinnatifida in coastal of Busan, Korea Our findings indicated that the catches of anchovy and Undaria Pinnatifida were controlled by various oceanographic conditions, mainly water temperature. The appearance of warmer water at stratification above depth. higher anchovy catches and cooler water at stratification below depth, higher Undaria Pinnatifida production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.685-690
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• 2001

This study was conducted to evaluate the quality of the commercial boiled-dried anchovies processed in Japan by determining chemical components and sensory evaluation. The moisture, salinity and acid-insoluble ash contents of the imported boiled-dried anchovies ranged $22.2\sim24.7\%,\;5.7\sim6.6\%\;and\;0.42\sim0.50\%$, respectively. By sensory evaluation, the imported boiled-dried anchovy was less than $5\%$ in breakage, whitish of yellowish in color and no foul smell in odor. Judging from the above results by Korean standard, the imported boiled-dried anchovy was classified into special grade. No difference in total amino acid and a major mineral contents were found between commercial boiled-dried anchovies processed in Korea and Japan. On the other hand, the lipid oxidation of the imported boiled-dried anchovy was inferior to the domestic boiled-dried anchovy sampled immediately after processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.173-178
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• 2002

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.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1458-1464
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• 1999

The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.12
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• pp.439-451
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• 2019

This study is about the historical records of anchovy which has fluent nutritions as well as the representative side dish in Korean food culture and life. The formal first record about anchovy is in the Uhaeieobo written by Damjeung in 1803. Another important historical record about anchovy are Hyeonsaneobo(Jasaneobo) written by Jeong Yak-jeon in 1814, and Eomyeonggo(Fish name list) of Nanhoeomogji written by Seo Yu-gu in 1820. The anchovies were used for food in Korea even before the Chosun Dynasty, but they were not noticed by people. Because at that time, fishing tools and instruments such as nets were not developed enough to raise enough catches and food processing technology were not developed. Since then, in the Japanese colonial era, it has been actively developing agricultural fertilizers using anchovies. In addition, the processing technology that can be used as an edible food using anchovy has been rapidly developed. Now, the anchovy industry has very important position in Korea's fisheries industry. Among them, 'Jukbangryum anchovy' catching bamboo weir tool which has been existed for over five hundred years in Namhae province, not only creates great high economic value, but also has cultural value. Therefore, the historical literature study on anchovy can be used as an invaluable resource not only for the study of fishery from an industrial point of view, but also for the registration of world cultural heritage and GIAHS (Globally Important Agricultural Heritage System) of 'Jukbangryum' which is traditional fishery catching instrument in Korea.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.561-566
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• 2007

Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with an increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.