• Fisheries and Aquatic Sciences
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• v.3 no.3_4
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• pp.200-204
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• 2000

To investigate pre-salting conditions in the preparation of salted anchovy from large anchovy, anchovy were salted with various salt concentration and stored at $5^{\circ}C$ and $20^{\circ}C$ for 10 days. Moisture content decreased with the increase of salt and the salinity increased in proportion to salt concentration at $20^{\circ}C$. Total nitrogen decreased slightly as the increase of salt concentration during pre-salting at $20^{\circ}C$. The nitrogenous components such as amino nitrogen and extractable nitrogen were invariable or decreased until 7 days in salt concentration over $25\%$ during pre-salting at $5^{\circ}C$. These results imply that soluble nitrogen with moisture run out of anchovy body in high salt concentration and the hydrolysis was inhibited by salt over $25\%$ at $5^{\circ}C$. VBN content were constant in salt concentration over $25\%$ until 7 days, regardless of curing temperature. The POV were under the influence of salt concentration and temperatures. We concluded that the optimal condition for preparation of salted anchovy were pre-salting with salt over $25\%$ at $5^{\circ}C$ for 7 days.

• Environmental and Resource Economics Review
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• v.25 no.4
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• pp.517-543
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• 2016

This study aims to analyze economic impacts for changes in the oil cost of the anchovy boat seine fisheries in South Korea. As analytical approach, this study employs the exponential surplus production model to estimate the maximum sustainable yield and also utilizes the bioeconomic model to calculate changes in producer surplus of the anchovy boat seine fisheries under the open access responding to changes in the oil cost. As the result of analysis, increases in the oil cost due to prohibition of duty-free oil supply result in the negative impacts to the producer surplus of the anchovy boat seine fisheries in South Korea. However, increases in the oil cost of the anchovy boat seine fisheries lead voluntary exit to fishermen which can no more run their business. As a result, this study shows that fishing efforts of the anchovy boat seine fisheries reduce under the fishing efforts of the maximum sustainable yield ($F_{MSY}$) and stock of the anchovy increases.

• Journal of Food Hygiene and Safety
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• v.4 no.1
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• pp.37-44
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• 1989

The present work was to study the changes of nonvolatile amines and microorganism in fermentation of anchovy during 12 weeks with addition of various concentration of sodium chloride. Changes of histamine occured significantly during fermentation of anchovy with 10, IS, 20% salt and 10% mixed salts (5.0% NaCl+5.0% KCl). A maximum histamine content was observed in anchovy fermented for 6 weeks while the change of histamine content was not with addition of 20% sodium chloride. Tyramine was found at highest contents in the fermented anchovy of 10% mixed salts and increased markedly in all anchovy fermented for 8 weeks. Cadaverine content was higher in fermented for all fermentation periods than in raw. During fermentation cadaverine contents increased significantly in fermented with 10% mixed salts. In contrast with that, fermented anchovy with 20% sodium chloride had very low those content and high sodium chloride concentration had influenced on amine formation. Although the highest content of putrescine was observed in fermented for 8 weeks, those content was not changed significantly during fermantation. The growth of Microflora, Achromobacter, Aeromonas and Pseudomonas were found in the in itial fermantation and Micrococus, Pediococcus, Lactobacillus and Saccharomyces were found during all fermentation periods.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.875-879
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• 2004

To improve the quality of traditional Doeniang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doeniang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

• Food Science and Preservation
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• v.21 no.3
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• pp.357-364
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• 2014

The quality improvement of the boiled-dried anchovy treated with acidic electrolyzed water (AEW) was investigated. The L value was higher in the anchovy treated with AEW than in the control. Moreover, its ${\Delta}E$ value was 5.08 higher than that of the control. The lipophilic browning degree was also higher than the hydrophilic degree. The degrees of calcium absorption of the control and anchovy treated with AEW were 10.77% and 12.61%, respectively. During their storage in the different conditions (five weeks in $20^{\circ}C$, ten weeks in $4^{\circ}C$, and five months in $-20^{\circ}C$), the lipophilic browning degree of the anchovy treated with AEW was significantly lower than that of the control at the $20^{\circ}C$ storage. The volatile basic nitrogen (VBN) content gradually increased as the storage period increased. During the $20^{\circ}C$ storage, the content of the anchovy treated with AEW was lower than that of the control. The lipid peroxide contents increased with the storage periods, regardless of the temperature, but the content of the anchovy treated with AEW was lower than that of the control. These results indicate that AEW treatment can improve the color quality of boiled-dried anchovy and reduce its VBN and lipid peroxide contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.