Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring
2008
Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea) | Lee, J.H. (Gyeongsang National University, Tongyeong, Republic of Korea) | Kim, H.J. (Gyeongsang National University, Tongyeong, Republic of Korea) | Jung, I.K. (Busan Regional Food and Drug Administration, Busan, Republic of Korea) | Park, Y.S. (Busan Regional Food and Drug Administration, Busan, Republic of Korea) | Ha, J.H. (Cheju National University, Jeju, Republic of Korea) | Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: [email protected]
For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the boiled-dried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boiled-dried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean Industrial Standards. In the lipid content of the boiled-dried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boiled-dried SSRH were 16:0 (23.9%), 18:1n-9 (9.5%), and 22:6n-3 (DHA, 28.5%). The degree of lipid oxidation of the boiled-dried SSRH was similar to that of the boiled-dried anchovy caught in the southern sea. When compared to the boiled-dried anchovies, the boiled-dried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boiled-dried SSRH was higher in taste strength, while was similar in the taste pattern to the boiled-dried anchovies. According to the results of chemical components and sensory evaluation, the boiled-dried SSRH could be substituted for boiled-dried anchovy classified into special grade.
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