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KMID : 1134820080370111457
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1457 ~ p.1464
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Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring
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Kim Hyung-Jun
Yoon Min-Seok
Park Yong-Seok
Ha Jin-Hwan
Jung In-Kwon
Heu Min-Soo
Kim Jin-Soo
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Abstract
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For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.
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KEYWORD
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silver-stripe round herring, anchovy, plain-dried silver-stripe round herring, boiled-dried anchovy, under-utilized resources
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