• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.245-250
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• 2002

This study was conducted to compare the quality among commercial boiled-dried anchovies caught by different methods. Regardless of catch methods, the moisture, salinity and acid-insoluble ash contents of commercial boiled-dried anchovies ranged from $23.2-25.2\%,\;6.8-7.4\%$. and $0.32-0.46\%$, respectively. By sensory evaluation, these anchovies were less than $5\%$ in break-age, whitish or yellowish in color and had a foul smell. Judging from the above results and Korean Standards (KS) for foods, these anchovies were classified into special grade. There was no difference in total amino acid content. While, in a major mineral content, boiled-dried anchovy caught by set net (BA-SN) was the highest, and those caught by lift net (BA-LN) and tow net (BA-TN) followed in order. The lipid oxidation progressed at the slowest rate in the BA-SN, and then no difference in the lipid oxidation was found between the BA-LN and BA-TN. Judging from the results of chemical analysis and sensory evaluation, the BA-TN was the worst quality among the commercial boiled-dried anchovies. No difference in quality was found between the BA-LN and the BA-SN.

• 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.48 no.5
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• pp.614-620
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• 2015

The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1457-1464
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• 2008

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.

• 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 Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.