Physicochemical Properties of Dried Anchovy (Engraulis Japonica) Subjected to Microwave Drying

마이크로파 건조 방법에 따른 멸치의 건조 특성

  • Published : 1998.02.01

Abstract

For the purpose of improving quality of dried anchovy, raw anchovies after hot air drying were subjected to six different processes: 5 min microwave and 1 min holding-12 times (MW5), 10 min microwave and 1 min holding-6 times (MW10), 5 min microwave with hot air and 1 min holding-12 times (MWH5), 10 min microwave with hot air and 1 min holding-6 times (MWH10), 5 min microwave vacuum and 1 min holding-12 times (MWV5), 10 min microwave vacuum and 1 min holding-6 times (MWV10) at 100 Watt and 2450MHz. There were no significant effects of different processes on water content, pH, color, acid value and volatile basic nitrogen. The sum of fatty acids on commercial anchovy occupied 38.34% of saturates 22.91% of monoenes and 22.91% of polyenes and dried anchovies subjected to microwave processes had similar compositions. Dominant fatty acids were palmitic acid and docosahexaenoic acid in each process. Among the free amino acids, alanine, arginine, lysine and leucine were dominant in all processes. Dried anchovies showed little significant differences in texture in all processes. Sensory evaluation data showed that the quality of dried anchovy subjected to microwave process was acceptable and microwave vacuum process was the most desirable one.

Keywords

anchovy;microwave;drying