Sanitary Characterization of Commercial Boiled-dried Pacific Herring Clupea pallasi and Boiled-dried Anchovy Engraulis japonicus and Proposal of Quality Standards

시판 마른청어(Clupea pallasi) 및 마른멸치(Engraulis japonicus)의 위생 특성 비교 및 품질기준 제시

Kang, Sang In;Lee, Su Gwang;Kim, Yong Jung;Kim, Min Joo;Park, Sun Young;Heu, Min-Soo;Kim, Jin-Soo

  • Received : 2015.08.10
  • Accepted : 2015.09.06
  • Published : 2015.10.31


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.


Pacific Herring;Clupea pallasi;Boiled-dried Pacific Herring;Boiled-dried anchovy