제조 및 건조조건에 따른 마른멸치의 식품성분과 항산화 특성

Food Component and Antioxidant Characteristics of Dried Anchovies with Processing and Drying Conditions

This study was conducted to evaluate the quality of dried anchovies with processing and drying conditions. The nutritional and favorite properties of plain dried anchovies were superior to those of boiled dried anchovies. On the other hand, the lipid properties, food sanitary properties and sensory properties of plain dried anchovies were inferior to boiled dried anchovies. Favorite properties such as a hot water soluble nitrogen content and sensory evaluation on color and appearance of cold air dried anchovies was superior to that of sun dried anchovies and hot air dried anchovies. The nutritional properties of cold air dried anchovies was similar to that of sun dried anchovies, but was superior to that of hot air dried anchovies. Consequently, cold air dried anchovies was recognized as a boiled dried anchovy with the most quality.