Effect of Sizes of Boiled-Dired Anchovies on the Storage Stability

건멸치의 크기가 저장성에 미치는 영향

  • 조길석 (농수산물유통공사 종합식품연구원) ;
  • 김현구 (농수산물유통공사 종합식품연구원) ;
  • 김영명 (농수산물유통공사 종합식품연구원) ;
  • 강통삼 (농수산물유통공사 종합식품연구원)
  • Published : 1988.02.01


Changes in the quality characteristics of three sizes of boiled-dried anchovies packaged in kraft paper laminated with 0.03 mm PE film during storage for six months at $5^{\circ}C$ were studied. In case of Dae-myul (78-80mm), 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 mm) or So-myul (30-34 mm). 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.