• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.890-894
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• 1999

Microencapsulation of anchovy oil as a core material in sodium alginate as a wall material was inves tigated. Microencapsulation was accomplished by injecting an oil/water emulsion, consisting of a mixture of liquefied sodium alginate and emulsifier, under high pressure through an orifice submerged in a calcium lactate solution. Microcapsules suspended in a dispersion fluid were observed under a fluorescence mi croscope to verify the presence of the capsules and to note coalescence or degradation of the capsules. Optimum conditions for microencapsulation of anchovy oil were obtained when 1.0% aqueous solution of sodium alginate contained 3% of a 1:1 ratio of ESPR 25(polyglycerine＋polylinoleate) and TW 20(sorbitan laurate＋ethylene oxide) as an emulsifier in terms of capsule size and size distribution, and emulsion stability. The airless sprayer produced microcapsules with a diameter between 15.9 and 73.9 m with different concentration of a wall material. The optimum mixing ratio of wall material to core material was 90:10(wt/wt). 0.2% calcium lactate was appropriate as a dispersion fluid.

• Environmental and Resource Economics Review
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• v.25 no.4
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• pp.517-543
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• 2016

This study aims to analyze economic impacts for changes in the oil cost of the anchovy boat seine fisheries in South Korea. As analytical approach, this study employs the exponential surplus production model to estimate the maximum sustainable yield and also utilizes the bioeconomic model to calculate changes in producer surplus of the anchovy boat seine fisheries under the open access responding to changes in the oil cost. As the result of analysis, increases in the oil cost due to prohibition of duty-free oil supply result in the negative impacts to the producer surplus of the anchovy boat seine fisheries in South Korea. However, increases in the oil cost of the anchovy boat seine fisheries lead voluntary exit to fishermen which can no more run their business. As a result, this study shows that fishing efforts of the anchovy boat seine fisheries reduce under the fishing efforts of the maximum sustainable yield ($F_{MSY}$) and stock of the anchovy increases.

• Clean Technology
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• v.17 no.3
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• pp.266-272
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• 2011

Anchovy oil was extracted using supercritical carbon dioxide ($SCO_2$) and organic solvents. Extraction was carried out at temperature range from 40 to $60^{\circ}C$, and pressure range from 15 to 25 MPa. The flow rate of $CO_2$ (22 $gmin^{-1}$) was constant entire the extraction period of 1.5 h. The fatty acid composition of anchovy oil was analyzed by gas chromatography (GC). The main fatty acids of anchovy oil were myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, the oil obtained by $SCO_2$ extraction contained a higher percentage of polyunsaturated fatty acids especially EPA and DHA comparing to the organic solvent extracted oil. The oxidative stability of oils extracted from Anchovy by $SCO_2$ extraction was compared to those extracted by organic solvents. Results showed that the storage periods of oils obtained by $SCO_2$ extraction were longer than those of organic solvents extraction.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.848-854
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• 1998

To concentrate polyunsaturated fatty acids from anchovy oil by supercritical carbon dioxide $(SC-CO_2)$, effects of different adsorbents, cosolvents and extraction pressures on the extraction yield and fatty acid composition in the extract and the residue fractions were investigated. Anchovy oil mixed with silver nitrate-coated silica gel showed higher extraction yield and concentration of EPA and DHA in the residual fraction than that mixed with only silica gel at $60^{\circ}C/345{\;}bar$. Ethyl acetate was a promising cosolvent for concentrating polyunsaturated fatty acids in the residual fraction from anchovy oil mixed with silica gel. For the extraction pressures tested, 276 bar showed a maximum value in the extraction yield and concentration of EPA and DHA in the residue. Starting with anchovy oil containing 13.3% EPA and 16.2% DHA mixed with a silver nitrate-coated silica gel, the residue fraction containing 28.2% EPA and 38.3% DHA was obtained when ethyl acetate was used as a cosolvent with $SC-CO_2$ at $60^{\circ}C/276{\;}bar$.

• Journal of Life Science
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• v.13 no.3
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• pp.365-373
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• 2003

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

• Food Science and Biotechnology
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• v.15 no.2
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• pp.202-206
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• 2006

The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$, $20.{\pm}3.5$, and $17.7{\pm}3.5%$, respectively, after the 4th day (p<0.01). Radical scavenging activities (RSAs) of GSE B, GSE C, and AX were $85.1{\pm}0.8$, $95.3{\pm}0.3$, and $85.9{\pm}0.8%$, respectively. Correlation between PIAs and RSAs was high ($R^2=0.926$) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$.

• Applied Biological Chemistry
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• v.6
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• pp.25-28
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• 1965

In the processing of the bailed-dried anchovy treated with BHA, caught in Chinhae Bay in Korea, the most suitable concentration of BHA was 5/10,000 (the concentration of BHA to the curing solution; g/cc). Although the concentration of BHA is high than mat of BHA 5/10,000, the effect of protection from deterioration due to the oxidation of oil did not increase. Boiled-dried anchovy treated with the concentration of BHA 5/10,000 could preserve for nine months unless the quality does not loss value of food.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.380-384
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• 1999

For the effective utilization of anchovy as a food source, processing conditions of expanded anchovy snack and monolayer moisture content of the products were investigated. Ground anchovy was mixed with 50% of wheat flour, 2.5% of NaCl and 3.0% of onion. The mixture were rolled, cut, dried and finally deep-fried with soybean oil. When 50% of wheat flour was mixed with ground anchovy, expansion rate showed the highest value among the treatments and organoleptic quality of the product was also high. Dried base with 6.4% of moisture content showed the maximum expansion rate and good crispness and brittleness when fried at $200^{\circ}C$. Monolayer moisture content of the expanded products was calculated as 2.77% by BET equation.