• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.238-242
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• 2000

The antioxidants and packaging methods affecting on lipid oxidation of the plain dried large anchovy were investigated. Antioxidants resulted in decrease of lipid oxidation of dried large anchovy. The addition of BHT remarkably repressed lipid oxidation during storage of the dried large anchovy at $37^{\circ}C$, followed by ${\alpha}-tocopherol$, rosemary extract and sage extract. The addition of rosemary extract mixed with 0.1{\%} {\alpha}-tocopherol$ showed similar effect to BHT during storaBe at $25^{\circ}C\;in\;0.1{\%}$ rosemary extract mixed with $0.1{\%}\;{\alpha}-tocopherol$. When the dried anchovy were packed in polyethylene film after treatment with antioxidants, the vacuum package increased the antioxidative effect in repression of lipid oxidation during storage of dried large anchovy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.1-6
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• 1982

This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1889-1895
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• 2014

Radiation-induced hydrocarbon contents of dried anchovy, jiri anchovy, and large-eyed herring were evaluated following electron-beam irradiation at doses of 1, 3, 5, 7, and 10 kGy. GC/MS identification of the induced hydrocarbons by irradiation was conducted after lipid separation by soxtec, followed by florosil column chromatography. 1-Tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) derived from palmitic acid, 1-hexadecene ($C_{16:1}$) and heptadecane ($C_{17:0}$) from stearic acid, and 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid were the major induced hydrocarbons in irradiated dried anchovy, jiri anchovy, and large-eyed herring samples. At the same irradiation dose, concentration of induced hydrocarbons differed from fatty acid composition and increased in accordance with radiation dose level. Radiation-induced hydrocarbons, such as 1-tetradecene ($C_{14:1}$), 1-hexadecene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), and 1,7-hexadecadiene ($C_{16:2}$), were confirmed as irradiation marker compounds. Therefore, these marker compounds could be used to distinguish electron-beam irradiated dried anchovy, jiri anchovy, and large-eyed herring from non-irradiated ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.194-200
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• 1981

Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{\mu}mole/g,\;18.6{\mu}mole/g,\;20.3{\mu}mole/g\;and\;4.0{\mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,\;51.0\%,\;69.1\%\;and\;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,\;67.7\%$. $66.8\%\;and\;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%\;to\;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.192-197
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• 2000

To develop plain dried products of large anchovy, Engraulis japonica, lipid oxidation during drying of large anchovy and optimal drying condition were investigated. The moisture contents of large anchovy on 7 hrs dryness were $ 9.0{\%},\;34.0{\%},\;38.0{\%} and\;38.8{\%}\;in\;60^{\circ}C$ hot-air drying (wind velocity, 1.4m/sec), $40^{\circ}C$ hot-air drying (wind velocity, 1.4 m/sec), sun drying($30{\pm}5^{\circ}C$) and $20^{\circ}C$ cold-air drying (wind velocity, 3.1 m/sec), respectively. The cold-air drying depressed remarkably the lipid oxidation of large anchovy during drying, resulting from AV, POV, COV and the formation of browning pigment. The fatty acid composition of large anchovy was $35.8{\%} in saturates, 20.0{\%} in monoenes and 44.2{\%}$ in polyenes. Saturates and monoenes were increased in proportion to the increase of drying time, while polyenes were decreased. The contents of 20 : 5 and 22 : 6 of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while 14 : 0, 16 : 0, 16 : 1 and 18 : 1 of saturates and monoenes were increased. The changes in fatty acid compositions by drying conditions were remarkably clarified in sun drying, followed by $60^{\circ}C$ hot-air drying $40^{\circ}C$ hot-air drying and $20^{\circ}C$ cold-air drying in order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1471-1476
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• 2005

The optimization of ethanol treatment was carried out by response surface methodology (RSM) which was expressed through change of ${\Delta}$E value for improvement of color of dried large anchovy. The optimum condition was shown as treatment with 7 volumes (v/m) of ethanol at $50^{\circ}C$ for 9 hrs. At this condition, the removal rates of trimethylamine (TMA) and fat considered as fishy odor-causing materials were 81.1 and $77.4\%$, respectively, when analyzed by solid phase microextraction (SPME)/gas chromatography and soxhlet method, respectively The effect of citric acid on the removal rate of TMA was the highest one among organic acid treatments. The removal rate of TMA was affected greatly by the concentration of organic acid rather than the temperature and time of treatment. $73\%$ of TMA was removed by treatment of $1\%$ of citric acid at $20^{\circ}C$ for 20 min. Specially, above $90\%$ of TMA could be removed by the combination of alcohol and citric acid treatment. In vitro absorption rate of calcium was also increased to $12.3\%$ by the combination of alcohol and citric acid treatment compared with $2.9\%$ of control.

• Journal of Food Hygiene and Safety
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• v.34 no.6
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• pp.562-570
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• 2019

The heavy metal concentrations in dried seafoods commonly consumed in Gyeonggi-do were analyzed. Concentrations of lead (Pb), cadmium (Cd), mercury (Hg) and selenium (Se) were measured in 95 samples with an inductively-coupled plasma-mass spectrometer (ICP-MS) and an Hg analyzer. The average concentration [mean±SD(minimum-maximum) mg/kg] of heavy metals were as follows: Pb 0.062±0.071(0.002-0.428), Cd 0.083±0.100(0.004-0.540), Hg 0.012±0.012(N.D-0.054) and Se 0.839±0.371(0.362-2.124). All the levels were below the recommended standards of the MFDS (Ministry of Food and Drug Safety). In the comparison of heavy metal content by anchovy size, it was shown that mercury was significantly higher in large anchovy (P<0.05). Selenium levels were found to differ significantly in small anchovy and large anchovy (P<0.05). Pb, Cd and Hg were significantly higher in Tiger prawn among shrimp (P<0.05). The heavy metal and selenium levels of anchovy and shad were highest in the intestine. However, the heavy metal and selenium levels of shrimp were highest in the head. In addition, weekly (monthly) intake of mercury and cadmium from dried seafoods was found to be 0.712% and 2.978% of PTW(M)I (Provisional Tolerable Weekly(Monthly) Intake) respectively. Therefore, it was found that dried seafoods were safe for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.273-279
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• 2000

The influence of different storage temperature and packaging methods on plain dried anchovy were investigated. When plain dried large anchovy (DLA) was stored at $-20^{\circ}C, 5^{\circ}C and 2^{\circ}C$, the lipid oxidation was rapidly progressed with the increased temperature. When DLA was stored at $25^{\circ}C and 5^{\circ}C$, peroxide value (POV) reached to maximum on 4 days and 20 days, respectively, while POV increased progressively during storage at $-25^{\circ}C$. The degree of lipid oxidation was progressed the fastest in DLA packed in polyethylene film, followed by packing with oxygen absorber and packing in vacuum. The fatty acid composition of total lipid in DLA revealed $52.3{\%}$ in polyenes, $29.2{\%}$ in saturates and 1$8.5{\%}$ in monoenes, and the major fatty acids were 22 : 6, 20 : 5, 16 : 0, 16 : 1 and 18: 1. Saturates were increased with the rise of storage temperature and prolonging the storage period, while polyenes were decreased. The changes of fatty acid composition was retarded at lower temperature. And the changes of fatty acid composition were the lowest in DLA by vacuum packing, followed by packing with oxygen absorber and packed in polyethylene film. The contents of highly unsaturated fatty acid of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while saturates were increased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.179-183
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• 2000

This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was $36.0{\mu}mole/g$ and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in $20^{\circ}C$ cold-air drying, and the breakdown of IMP was progressed rapidly in $60^{\circ}C$ air drying, followed by $40^{\circ}C$ air drying, sun drying, and $20^{\circ}C$ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over $8.88{\mu}mole/g$ on 60 days at $-20^{\circ}C$, while were over $0.83 {\mu}mole/g$ and$ 0.202 {\mu}mole/g$ on 16 days at$ 5^{\circ}C$ and$ 25^{\circ}C$, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.