For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below - 18℃ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5℃ to 10℃ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value (r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

자건 멸치의 제조 시 산성 전해수로 자숙함으로써 멸치의 품질 개선에 대한 영향을 알아보고자 하였다. 멸치의 표면색은 전해수 처리 멸치에서 명도가 유의적으로 높았으며, 전체적인 색차(ΔE)에서 전해수 처리 멸치는 대조구에 비해 5.08의 차이를 보였다. 추출물의 갈색도는 지용성 추출물이 수용성 추출물에 비해 훨씬 높았다. In vitro에서 칼슘 흡수율은 대조구에서 10.77%였으며, 전해수 처리 멸치는 12.61%였다. 저장 온도(20℃, 4℃ 및 –20℃) 및 기간(5주, 10주 및 5개월)을 달리하여 멸치를 저장하는 동안, 멸치추출물의 지용성 갈색도는 20℃및 4℃저장 시 저장기간이 경과함에 따라 증가되는 경향이었으며, 20℃ 저장 시에 전해수 처리 멸치에서 유의적으로 낮았다. 휘발성 염기질소(VBN) 함량은 저장기간이 경과함에 따라 증가되는 경향이었으며, 20℃ 저장 시에 전해수 처리 멸치는 대조구에 비해 VBN의 함량이 작았다. 지질과산화물 함량은 저장 온도에 관계없이 기간의 경과에 따라 증가되었는데, 전반적으로 전해수 처리 멸치에서 함량 증가가 작았다. 따라서 멸치의 가공과정에서 산성 전해수 처리는 멸치의 색택 개선, VBN 및 지질과산화물의 함량 변화를 감소시켜 품질개선이 가능할 것으로 기대된다.