• 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.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.725-729
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• 1999

In order to utilize large size anchor effectively, fermented and powdered anchovy seasoning for extractives was manufactured, Fermented anchovy saesoning was fabricated by adding $10\%$ koji of Aspergillus oryzae and mixing with $5\%$ Laminalia. The optimum fermentation temperature, humidity and time for manufacture of anchovy saesoning were $40^{\circ}C$, RH $80\%$ and 48 hrs, respectively. The amount of total free amino acids in anchovy seasoning with $5\%$ Lansinaria was 6,486.9 mg/100 g, while that of commercial product was 444.4 mg/100 g. The principal taste compounds in anchovy seasoning material were IMP and amino acids such as leucine, glutamic acid, histidine, alanine and valine. Extractive nitrogen and organoleptic quality of the extractives in anchovy seasoning packed in tea bag with air permeability, 100 $m^3/m^2/min$, were better than those of commercial product.

• Journal of Life Science
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• v.13 no.3
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• pp.365-373
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• 2003

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.1
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• pp.16-23
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• 1996

Spatial distribution characteristics, volume backscattering strength and species composition of midwater trawling catch was analyzed biological and acoustical characteristics of anchovy shoal, using a high resolution echo - sounder at the south region of East sea of Korea. 1) In the survey site A of Lat.35$^{\circ}$55'N, Long.129$^{\circ}$45'E, the anchovy shoal of small to middle size with the horizontal range of 10~25m and large size with the horizontal range of 40~50m were distributed together. However in the survey site B of Lat.35$^{\circ}$38'N, Long.129$^{\circ}$40'E, the anchovy shoal was observed to be mainly small size which about 78% of the detected shoal. Another was that the anchovy shoal with the vertical range of 2~8m occupied about 68.6% in the survey site A and that of 6~12m occupied about 42.5% in the survey site B. The mainly the site A and B were found to be 10~50m super (2), 64.5% and 20~80m super (2), 66%, respectively. 2) The volume backscattering strength in the site A and B were observed to be -44.0~ -28.0dB, respectively. In the site A, the backscattering strength of -40.0~ -30.0dB was analyzed about 41.4%. 3) Most of total anchovy shoal was concentrated in the water layer of 50~100m in depth with 15.3~18.5$^{\circ}C$, 34.0~34.3$\textperthousand$ in the survey site A and 14.2~16.4$^{\circ}C$, 34.1~34.2$\textperthousand$ in the survey site B. 4) Mean total length(TL) and body weight(BW) of anchovy in the survey site A were 9.9cm and 4.4g respectively, with TL-BW relationship of BW=0.0007T$L^3.65$super (3.85). In site B, mean total length(TL) and body weight(BW) were 11.2cm and 8.7g, with TL-BW relationship of BW=0.0023T$L^3.36$.

• 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.

• 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.37 no.4
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• pp.459-464
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• 2008

This study was performed to investigate the effect of calcium-rich large anchovy on calcium metabolism in rats for 5 weeks. Experimental animals were randomly assigned to 5 treatments with 14 heads of Spraque Dawley male rats in each group. The experimental diets were as follows; market milk group (M) as control, market milk+calcium-rich large anchovy group (MA), market milk＋calcium carbonate group (MC), market milk+calcium lactate group (ML), and enriched-calcium market milk group (M2), which were formulated with commercially semi-purified rat chow (AIN-diet) to maintain the same level of calcium (1%) in all groups. Femur lengths of M and M2 groups were significantly higher than other groups. Bone mineral density (BMD) and bone mineral content (BMC) and calcium content of femur were the highest in MA group than other groups. In vitro and in vivo calcium absorption rates were high in MA group (7.30% vs 27.50%) compared with those of the other groups. Serum total-cholesterol and HDL-cholesterol levels were significantly different between M group and MA group (p<0.05). Creatinine levels were significantly higher in M, MA and MC groups than in M2 group (p<0.05). Serum calcium, osteocalcin and ALPase activities were higher in calcium-rich large anchovy (MA) group among the treatments, but there was no significant difference. SGOT activity was significantly lower in M2 group than those of M, MA and MC groups (p<0.05). These results may indicate that the calcium-rich large anchovy has enforced the BMD, BMC and calcium absorption rates of in vitro and in vivo compared with the other groups and might be a calcium-enriched food with large anchovy.

• Development and Reproduction
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• v.18 no.4
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• pp.287-292
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• 2014

In this study, seven oligonucleotides primers were shown to generate the shared loci, specific loci, unique shared loci to each species and shared loci by the three species which could be obviously calculated. Euclidean genetic distances within- and between-species were also calculated by complete linkage method with the sustenance of the hierarchical dendrogram program Systat version 13. The genomic DNA isolated from herring (Clupea pallasii), Korean anchovy (Coilia nasus) and large-eyed herring (Harengula zunashi), respectively, in the Yellow Sea, were amplified several times by PCR reaction. The hierarchical dendrogram shows three chief branches: cluster 1 (PALLASII 01, 02, 03, 04, 06 and 07), cluster 2 (NASUS 08, 09, 10, 11, 12, 13 and 14), and cluster 3 (ZUNASHI 15, 16, 17, 18, 19, 20, 21 and PALLASII 05). In three clupeid species, the shortest genetic distance displaying significant molecular difference was between individual PALLASII no. 03 and PALLASII no. 02 (0.018). Individual no. 06 of PALLASII was most distantly related to NASUS no. 11 (genetic distance = 0.318). Individuals from herring (C. pallasii) species (0.920) exhibited higher bandsharing values than did individuals from Korean anchovy (C. nasus) species (0.872) (P<0.05). As a result, this PCR analysis generated on the genetic data displayed that the herring (C. pallasii) species was widely separated from Korean anchovy (C. nasus) species. Reversely, individuals of Korean anchovy (C. nasus) species were a little closely related to those of large-eyed herring (H. zunashi) species.

• 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.