• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.92-97
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• 2013

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.461-469
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• 2013

This research is performed to investigate the changes in the physicochemical properties and microbial growths of seasoned anchovies with various packaging materials (PET/CPP : polyethylene terephthalate/cast polypropylene, PET/EVOH : polyethylene terephthalate/ethylene-vinyl alcohol, PET/AL/LDPE: polyethylene terephthalate/aluminum/low density polyethylene), which are stored at various temperatures (25, 35, $45^{\circ}C$) for 60 days. Generally, it is being observed that changes in physicochemical properties (i.e., moisture content, color, brown intensity, TBA value, TMA, VBN etc) of seasoned anchovies are significant when stored at higher temperatures. Particularly, the packaging materials are found to influence substantially on the physicochemical properties of seasoned anchovies. With packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e., PET/CPP), the changes in physicochemical properties of seasoned anchovies are significant, while being low with low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). In addition, results of microbial growths in seasoned anchovies show that significant increases in total aerobic bacteria counts (about 100-fold after 60 day of storage) are observed in samples with packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e, PET/CPP), while with only small increases for samples of low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). Based on the changes in the physicochemical properties and results of microbial growths, it is being concluded that PET/EVOH film is suitable for the packaging of seasoned anchovies.

• Parasites, Hosts and Diseases
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• v.33 no.2
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• pp.95-100
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• 1995

A survey was carried out on the larval anilsakids in anchovies (Engrnuyis jnponica) which were caught from April to .lune in 1993 at the southern and eastern sea in Korea. Anisakids in anchovies were morphological classified into Anisakis type I and II and Contracaecum type B and C, after fixation in 70% alcohol and clearing in lactophenol. A examined. The infection rates showed no relation with length of the anchovies. The numbers of anisakids by organs of anchovies were 96 (56.1%) from the muscle, 65 (38.0%) from the omentum, 7 (4.1%) from the intestine, 2 (1.7%) from the stomach and 1 (0.6%) from the testis. Infection rates of anchovies with anisakids by localities were 5.1% at Taebyon, 8.0% at Sokcho and 9.2% at Chungmu. The larval uisikids in anchovies may infect humans who often eat raw anchovies.

• 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.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.103-109
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• 1995

Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.44-48
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• 1973

Since no medium-sized anchovies for skipjack baits are caught during the winter season in the Korean waters, the demand for the live baits in the winter season is met with crawl-stocked anchovies. Authors conducted a test on the wintering of the anchovies which were caught in the early November and acclimated for 22days in a crawl. The wintering crawl was kept in the inlet near Chungmu City, which is situated in the southern coast of Korea, for 4 months through December 1, 1971 to March 31, 1972. 1. The lowest water temperature of $7.2^{\circ}C$ recorded on March 1, caused no significant mortality of the wintering anchovies. However, two operations, moving the crawl and repacling the crawl webbing, brought about a considerable mortality. The mortality of the anchovies, due to the crawl moving to the wintering place two kilometers away from the transient acclimating place, amounted to 1.5 percent in 9 days following the crawl moving. The replacement of the fouled crawl webbing with a new one also caused a mortality amounting to 1.7 percent in 5 days. 2. It is judged that the favorable wintering waters lie in the south and southeast coasts of Keoje Island, the south and southwest coast of Chungmu City, coasts around Namhae Island, and the east coast of Dolsan Island. Jinhae Bay is not suited for the wintering because of its low water temperature in winter 3. The wintering anchovies wvere fed, once a day through the test period, with 4 kg of finely minced fresh anchovy for 57days in the early period, and with 2kg of compound pellet fish food for the rest of the period. Fatness coefficient of the wintering anchovies showed a slight increase in the latter half of the period.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.183-186
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• 1986

To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{\sim}20.1,\;22.4{\sim}89.8meq/kg$ lipid, and $14.7{\sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.