JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Sanitary Characterization of Commercial Boiled-dried Pacific Herring Clupea pallasi and Boiled-dried Anchovy Engraulis japonicus and Proposal of Quality Standards
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Sanitary Characterization of Commercial Boiled-dried Pacific Herring Clupea pallasi and Boiled-dried Anchovy Engraulis japonicus and Proposal of Quality Standards
Kang, Sang In; Lee, Su Gwang; Kim, Yong Jung; Kim, Min Joo; Park, Sun Young; Heu, Min-Soo; Kim, Jin-Soo;
  PDF(new window)
 Abstract
The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×103 CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.
 Keywords
Pacific Herring;Clupea pallasi;Boiled-dried Pacific Herring;Boiled-dried anchovy;
 Language
Korean
 Cited by