본 연구는 대멸치로 소건품을 제조하기 위하여 건조조건에 따른 수분함량의 변화와 지질의 산화를 조사하였다. 수분은 $60{circ}C$ 열풍건조 (풍속 1.4 m/sec), $40{circ}C$ 열풍건조 (풍속 1.4 m/sec), 천일건조 ($30{pm}5{circ}C$) 및 $20{circ}C$ 냉풍건조 (풍속 3.1 m/sec)하였을 때 건조 7시간에 각각 $9.0{\%}, 34.0{\%}, 34.0{\%}, 38.8{\%}$의 함량을 나타내었다. 건조중 산가, 과산화물가, 카보닐가 및 지용성 갈변도는 건조온도가 높을수록 빠르게 증가하였으며, $20{circ}C$ 냉풍건조하였을 때 지질의 산화가 가장 현저하게 억제되었다. 건조방법에 따른 지방산의 조성변화는 천일건조가 가장 라르고, 그 다음으로 $60{circ}C$ 열중건조, $40{circ}C$ 열풍건조, $20{circ}C$ 냉풍건조의 순이었다. 건조 중 대멸치의 지방산 조성은 폴리엔산 (20 : 5, 22 : 6)은 감소하고 포화산 (14 : 0, 16 : 0)과 모노엔산 (16 : 1, 18 : 1)은 증가하였다. 대멸치의 적정 건조 조건은 온도 $20{circ}C$, 상대습도 $30{\%}$ 정도에서 냉풍건조하는 것이 지질의 산화억제에 효과적이었다.
To develop plain dried products of large anchovy, Engraulis japonica, lipid oxidation during drying of large anchovy and optimal drying condition were investigated. The moisture contents of large anchovy on 7 hrs dryness were $ 9.0{\%},;34.0{\%},;38.0{\%} and;38.8{\%};in;60^{circ}C$ hot-air drying (wind velocity, 1.4m/sec), $40^{circ}C$ hot-air drying (wind velocity, 1.4 m/sec), sun drying($30{pm}5^{circ}C$) and $20^{circ}C$ cold-air drying (wind velocity, 3.1 m/sec), respectively. The cold-air drying depressed remarkably the lipid oxidation of large anchovy during drying, resulting from AV, POV, COV and the formation of browning pigment. The fatty acid composition of large anchovy was $35.8{\%} in saturates, 20.0{\%} in monoenes and 44.2{\%}$ in polyenes. Saturates and monoenes were increased in proportion to the increase of drying time, while polyenes were decreased. The contents of 20 : 5 and 22 : 6 of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while 14 : 0, 16 : 0, 16 : 1 and 18 : 1 of saturates and monoenes were increased. The changes in fatty acid compositions by drying conditions were remarkably clarified in sun drying, followed by $60^{circ}C$ hot-air drying $40^{circ}C$ hot-air drying and $20^{circ}C$ cold-air drying in order.
