• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.299-305
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• 1994

Egg distribution and mortality rate for anchovy, Engraulis japonica, and sardine, Sardinops melanosticta, during spring in the southern waters of Korea were estimated using the data from ichthyoplankton surveys conducted from March to April 1991, 1992. Anchovy and sardine eggs were found simultaneously in high density in the southwestern waters of Tsushima Island during March 1991 and late in March${\sim}$early in April 1992. Distribution areas of anchovy and sardine eggs in 1992 was extended to the middle area of the southern waters compared to 1991. Sea surface temperatures in the survey area ranged from 8.6 to $17.8^{\circ}C$. Anchovy and sardine eggs occurred with high densities between $14^{\circ}$ and $15^{\circ}C$. Instantaneous mortality coefficients were estimated to be 0.268/day for anchovy, and 0.132/day for sardine during $4{\sim}15$ March in 1991.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1120-1125
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• 2003

Bioactive properties of low molecular weight peptides purified from anchovy sauce fermented in underground at 15$\pm$3$^{\circ}C$ for 1, 3, and 5 years, respectively, were investigated. The fermented anchovy sauce for 1 year showed 3 peaks on gel permeation chromatography pattern, while 3 and 5 year fermented anchovy sauce showed 4 and 5 peaks, respectively. The longer fermentation period, the lower molecular weight of peptides on gel permeation chromatography pattern. Antioxidative, antitumor, and ACE inhibitory activities of low molecular weight peptides increased as fermentation period increased. Antioxidative and antitumor activities of peptide peak 3 purified from 3 year fermented anchovy sauce were the highest with 34 and 44 $\mu\textrm{g}$/mL of $IC_{50}$/ values, respectively, while ACE inhibitory activity ($IC_{50}$/, 32 $\mu\textrm{g}$/mL) of peak 3 purified from 1 year fermented was the highest.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.725-729
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• 1999

In order to utilize large size anchor effectively, fermented and powdered anchovy seasoning for extractives was manufactured, Fermented anchovy saesoning was fabricated by adding $10\%$ koji of Aspergillus oryzae and mixing with $5\%$ Laminalia. The optimum fermentation temperature, humidity and time for manufacture of anchovy saesoning were $40^{\circ}C$, RH $80\%$ and 48 hrs, respectively. The amount of total free amino acids in anchovy seasoning with $5\%$ Lansinaria was 6,486.9 mg/100 g, while that of commercial product was 444.4 mg/100 g. The principal taste compounds in anchovy seasoning material were IMP and amino acids such as leucine, glutamic acid, histidine, alanine and valine. Extractive nitrogen and organoleptic quality of the extractives in anchovy seasoning packed in tea bag with air permeability, 100 $m^3/m^2/min$, were better than those of commercial product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.20-25
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• 2000

This study was conducted to evaluate the quality of the plain dried anchovies on the market by determining chemical components, and compared with those of boiled-dried anchovy. The nutritional(total amino acid contents, mineral contents and fatty acid compositions) and favorite properteis (extratives nitrogen content, color and appearance) of plain dried anchovies were superior to those of boiled-dried anchovy. On the other hand, the lipid properties (peroxide value and acid value), food sanitary properteis (volatile basic nitrogen content) and sensory properties (odor) of plain dried anchovies were inferior to boiled-dried anchovy. These results indicated that the plain dried anchovy was classified into lower grade goods by food quality standards.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.175.2-176
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• 1998

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.3
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• pp.184-192
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• 1988

Anchovy, Engraulis Japonica were caught by scoop net with fishing lamp in the surrounding water of Cheju and Seogwipo, and their gathering depth, gathering effects, change of catch by the age of the moon and submarine illumination were investigated from May to August 1985. Fish finder (SR-385) and fishing lamp (1 Kw incandescent) were set up at one meter of starboard of scoop net and one meter ahead of the prow together with two meters above the water surface respectively. The submarine illumunation was measured at 2m interval to both vertical direction of 0~18m and horizontal direction of 0~12m form the standard point which is to be 0.1m depth right under the fishing lamp. The catch of anchovy by scoop net was almost $90\%$ of total amount during the early period and the late period in moon age while as low as $10\%$ only was cought during the middle period. The catching depth of anchovy shoals by scoop net with fishing lamp was approximately 2~5m and submarine illuminations were 20~42 Lux, 24~48 Lux in Cheju and Seogwipo respec lively. Submarine illumination which could be cought by scoop net with fishing lamp should be 7~12 times lighter than before gathering since the shoals swiming at 10~15m depth which is 1.7~7 Lux illumination made by 1 Kw. AC 100V incandescent lamp, a surface gathering lamp of 2m high above anchovy scoop net came up to 2~5m depth which is 20~42 Lux illumination. The catching depth of anchovy by scoop net was 2~3m and this could be increased to 4m even though the AC voltage was decreased from 100V to 80V at final fishing stage.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.37 no.2
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• pp.78-84
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• 2001

Escape behaviour of the anchovy (Engralius japonica, total length 4-7cm) at the inside wing net and bag net in the anchovy boat seine was observed by underwater video camera in order to clarify the relationship between visual stimulus of the gear or relative water flow inside gear and reacting behaviour. The vertical attenuation coefficient of underwater illuminance in the offshore of Keoje island and Tongyoung was ranged from 0.24 to 1.03 and it could be affect visual range and visual contrast of the fishing gear. The relative water flow at the joint part between inside wing and bagnet while towing was 1.5 times higher than at the middle part of inside wing or fore part of bag net, but it was estimated under than maximum swimming speed of 4-7 cm anchovy. The mean escaping number of anchovy from end part of inside wing of 30 cm mesh to out side for a minute within visual range of video camera was 455 and anchovy swimming forward from bag net through flapper was 308. These results revealed anchovy could escape as voluntary response in spite of higher visual stimulus or higher water flow.

• Food Science and Preservation
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• v.9 no.1
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• pp.19-27
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• 2002

The effect of gamma irradiation was investigated on the microbiological and physicochemical qualities of boiled-dried anchovies (large- and smallsized) packed in PVC film (0.06 ㎜) during storage at 15$\pm$1$\^{C}$ for 6 months. On the other hand, thermoluminescence characteristics of minerals extracted from the sample were analyzed to evaluate its possibility in detecting the irradiated anchovies. The samples were contaminated by microbial levels of 104∼106 CFU/g in total aerobic bacterial counts and negative in coliforms, which were different depending on the sample sizes. Gamma irradiation at 3 kGy was effective for improving the hygienic quality of both samples for 6 months, keeping the microbial population less than 20 CFU/g. Besides it was not detrimental to the quality attributes, such as instrumental color parameters L, a, b, ΔE), browning, TBA value, volatile basic nitrogen, trimethylamine-N and sensory properties(appearance, color, odor, tape, overall acceptability). However, storage conditions (time, temperature, packing) showed a critical factor nfluencing the quality changes of dried anchovies. Thermoluminscence analysis was prove to distinguish irradiated from non-irradiated anchovies by comparing both temperature at which glow curves appear and the curve intensity, that was possible even after 6 months at - 20$\^{C}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.1
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• pp.18-23
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• 2003

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.

• Proceedings of KOSOMES biannual meeting
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• 2003.11a
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• pp.175-180
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• 2003

Water temperature data of National. Fisheries Research and Development Institute (NFRDI) during periods of 19m to 2002 were analyzed to investigate the effect of the water temperature on catches of anchovy and laver in the eastern part of the Southern Waters of Korea The annual catches of anchovy and laver increased gradually although they showed fluctuations each year. Our findings indicated tint the catches cf anchovy and laver were controlled by various oceanographic conditions, mainly water temperature. The appearance of cooler sea surface water, warmer water at 0 to 20 m depth, and bottom water of about $15^{\circ}C$ caused relatively lower catches.