• 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.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.