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Sensory and Lipid Characterizations of Boiled-dried Pacific Herring Clupea pallasii as a Substitute for Boiled-dried Anchovies Engraulis japonicus
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 Title & Authors
Sensory and Lipid Characterizations of Boiled-dried Pacific Herring Clupea pallasii as a Substitute for Boiled-dried Anchovies Engraulis japonicus
Lee, Su Gwang; Kim, Yong Jung; Heu, Min-Soo; Kim, Jin-Soo;
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 Abstract
The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.
 Keywords
Pacific herring;Clupea pallasii;Boiled-dried pacific herring;Boiled-dried anchovy;
 Language
Korean
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