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KMID : 0380619880200010001
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 1 p.1 ~ p.5
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Effect of Sizes of Boiled - Dired Anchovies on the Storage Stability
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김현구/Kim, Hyun Ku
조길석/강통삼/김영명/Jo, Kil Suk/Kang, Tong Sam/Kim, Young Myoung
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Abstract
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Changes in the quality characteristics of three sizes of boiled-dried anchovies packaged in kraft paper laminated with 0.03 ㎜ PE film during storage for six months at 5℃ were studied. In case of Dae-myul (78-80㎜), the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter-Scale color values, L, a, and b, were higher than those in Joong-myul (45-49 ㎜) or So-myul (30-34 ㎜). Organoleptic evaluation suggests that boiled-dried anchovy be good in sequence as So-myul, Joong-myul and Dae-myul. Shelf life of Dae-myul was half times lower than that of Joong-myul or So-myul. Regression equation for the sensory score prediction with lipid oxidative browning was determined.
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