In the processing of the bailed-dried anchovy treated with BHA, caught in Chinhae Bay in Korea, the most suitable concentration of BHA was 5/10,000 (the concentration of BHA to the curing solution; g/cc).
Although the concentration of BHA is high than mat of BHA 5/10,000, the effect of protection from deterioration due to the oxidation of oil did not increase.
Boiled-dried anchovy treated with the concentration of BHA 5/10,000 could preserve for nine months unless the quality does not loss value of food.
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