Processing of the Intermediate Product (Frozen Seasoned Anchovy Meat) Derived from Anchovy

멸치를 이용한 식품가공용 중간소재의 가공

  • Oh, Kwang-Soo (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
  • Ro, Rack-Hyun (Dept. of Fisheries Processing, National Tong-Yeong Fisheries Technical College) ;
  • Lee, Eung-Ho (Dept. of Food Science & Technology, National Fisheries University of Pusan) ;
  • Park, Hee-Yeol (National Fisheries Technical Training Centre)
  • 오광수 (통영수산전문대학 수산가공과) ;
  • 노락현 (통영수산전문대학 수산가공과) ;
  • 이응호 (부산수산대학 식품공학과) ;
  • 박희열 (국립수산기술훈련소)
  • Published : 1989.08.01


Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.


frozen seasoned anchovy meat;components of seasoned anchovy meat