• 한국식품영양과학회지
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• 제25권3호
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• 한국식품과학회지
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• 제32권6호
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• pp.1426-1432
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• 2000

Ames 실험계에서 소금에 절인 생멸치는 생멸치보다 돌연변이유발성이 높았고, 잘 숙성된 멸치액젓(12개월)은 6개월된 멸치젓갈보다 낮은 보돌연변이성을 나타내었다. MNNG에 의한 돌연변이 실험에서 12개월간 발효시킨 멸치액젓 2.5 mg에 함유된 천일염 1.4 mg과 histidine $8\;{\mu}g$은 12개월간 발효시킨 멸치액젓보다 2배 이상 높은 보돌연변이성을 보였다. 따라서 histidine의 함량이 높은 멸치젓갈의 안전성을 Ames test로 판정하는 것은 바람직하지 못한 것으로 나타났다. 반면 SOS 실험계에서 생멸치, 소금에 절인 생멸치와 발효된 멸치젓갈 자체는 돌연변이유발성이 없었고, 오히려 12개월된 젓갈은 6개월 된 젓갈보다 높은 항돌연변이성을 보였다. 따라서 멸치젓갈 제조시 멸치에 소금이 첨가되어(생젓갈) 돌연변이 유발이 일어날 수 있지만 숙성기간이 길어지면(12개월, 익은 젓갈) 항돌연변이 효과가 있는 것으로 나타났다.

• 수산해양교육연구
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• 제27권4호
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 한국수산과학회지
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• 제56권2호
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• 수산해양기술연구
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• 제59권1호
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• pp.28-34
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• 2023

In the anchovy boat seine fishing boat, it is necessary to select other aquatic organisms other than live anchovies, which are the target species of catch. By making a rotating roller sorter using hydraulic pressure, the anchovy sorting amount was compared and the sorting accuracy of the rotary roller sorter, and the discharge speed of butter fish and jerry fish according to the number of roller revolutions were analyzed. The rotating roller sorter increases the weight of the sorted raw anchovy by 54%, 74% and 91.5% compared to the round bar fixed type, so it can reduce the required time by an average of 73.2%. As a result of converting the sorting accuracy to the weight of pure anchovies excluding the catch weight, the round bar fixed type was 89%; however, the average of the rotating roller sorter was 97.7%. Thus, the sorting accuracy of the rotary roller sorter was further improved by about 8.7%. The roller speed moved 7% at 300 rpm, 7.5% at 600 rpm, and 16% at 900 rpm, so butter fish were discharged overboard 10% faster than jelly fish on average. In addition, the average feed speed of butter fish and jelly fish is 1,400 mm/s when the roller rotation speed is 300 rpm, 1,480 mm/s at 600 rpm, and 1,850 mm/s at 900 rpm. A Φ58 mm roller rotates once it moved about 1.23 mm. In the future, a follow-up study of quantitative evaluation is needed targeting more non-target fish species of anchovy boat seine.

• Fisheries and Aquatic Sciences
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• 제2권1호
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• pp.36-43
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• 1999

A study on the hydrolysis of anchovy using proteolytic bacteria isolated from anchovy jeotkal (a salt-fermented fish) was carried out to develop a rapid process of liquefied anchovy jeotkal. Five kinds of proteolytic bacteria, such as Staphylococcus sp.-l, Photobacterium sp., Volcaniella sp., Staphylococcus sp.-2 and Bacillus sp., were isolated from the anchovy jeotka1 that fermented with $20\%$ NaCl at room temperature for 2 months. Those grew well at $40^{\circ}C$, pH 7.0 on TPY broth with $2.0\%$ NaCl. The optimal hydrolysis temperature, pH, time and proteolytic bacteria densities for hydrolysis of minced anchovy were$40^{\circ}C$, 7.0, 6 hours and $1.8\times10^8$ cells/g raw anchovy, respectively.

• 한국수산과학회지
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• 제33권1호
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• pp.25-31
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• 2000

우리 나라 남해안에서 어획되고 있는 생 멸치의 함질소 엑스성분 조성을 밝히기 위하여 1991년 6월부터 1992년 6월까지 경남 남해군 이동면 근해와 양산군 기장면 대변리 근해어장에서 어획된 생 멸치를 계절별로 각각 4회 수집하여 맛과 밀접한 관계가 있는 함질소 엑스성분 조성을 분석하여 비교하였다. 생 멸치의 엑스분 질소 함량 범위는 $444{\~}773\;mg/100\;g$으로서 높은 때는 낮은 때의 1.7배 이상의 차이가 있었다. 유리아미노산 총량은 $1,049{\~}2,079\;mg/100\;g$이었고, 함량에 있어서 histidine, taurine, alanine, leucine, glutamic acid가 많았다. Oligopeptide류 유래의 아미노산은 $517{\~}l,650\;mg/100\;g$에 달하였고, 유리아미노산 총량의 평균$67.6{\%}$를 차지하였다. ATP 관련 화합물 총량은 평균 $5.02 {\mu}mol/g$이었으며, 그 중 IMP가 대부분을 차지하였다. Betaine류는 glycinebetaine, ${\beta}-alaninebetaine,\;{\gamma}-butyrobetaine$, 및 homarine 이 검출되었으나, 미량에 불과하였다. TMAO와 TMA는 평균 $164mg 과 16mg/100g$ 검출되었고, creatine과 creatinine은 평균 229 mg과 7 mg/100g 검출되었다. 엑스분 중의 질소분포는 지역이나 계절별로 유사한 조성을 나타내었으며, 질소의 회수율은 평균 $93.7{\%}$이었다. 멸치의 함질소 엑스성분에 대한 지역차를 보면 남해산은 기장산 보다 엑스분 질소, 유리아미노산, oligopeptide류, betaine류 및 creatine함량이 높았으나, ATP 관련화합물과 TMAO는 낮았다. 봄멸치는 가을멸치보다 엑스분 질소, 유리아미노산, oligopeptide류, ATP관련물질 및 betaine류가 높았으며, TMAO와 creatinine 함량은 낮았다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

• 한국수산과학회지
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• 제34권2호
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• pp.98-102
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• 2001

Anchovy fillet 제조를 위하여 염장방법 및 숙성온도에 따른 염장 멸치의 숙성 중 성분변화를 조사하였다. 물간에 비하여 마른간 하였을 때 육의 탈수량이 많았으며, $20^{\circ}C$에 숙성한 것이 $5^{\circ}C$에 비하여 수분함량이 다소 낮았다. 염분함량은 물간한 것이 마른간에 비하여 높았으며, $20^{\circ}C$에서 숙성 한 것이 $5^{\circ}C$에 비하여 높았다. 총 질소는 물간이 마른간한 것에 비하여 낮았으며, 염장 초기에 총질소의 저하가 현저하였다. 마른간이나 물간 모두 $20^{\circ}C$에서 염장 멸치의 숙성 중 아미노태질소가 현저하게 증가하여 마른간은 숙성120일, 물간은 숙성 30일에 거의 최대를 나타낸 반면, $5^{\circ}C$에서는 미미한 증가를 보였다. 휘발성염기질소의 변화는 아미노태질소와 거의 비슷한 경향을 나타내었다. 물간한 것은 마른간에 비하여 동일 온도에서 가수분해가 빠르게 진행되었으며, $5^{\circ}C$에서는 가수분해가 현저하게 억제되었다. 과산화물가는 마른간이 물간에 비하여 빠르게 증가하였으며, $5^{\circ}C$에 숙성한 것이 $20^{\circ}C$에 비하여 낮은 과 산화물가를 나타내었다. 이상의 결과로 보면, 염장 멸치의 제조를 위해서는 대멸치를 가염지 한 다음, $25\%$의 식염으로 마른간하여 $5^{\circ}C$에서 숙성시키는 것이 육의 연화를 막고, 숙성이 어느 정도 진행된 염장 멸치론 얻을 수 있을 것으로 사료된다.