Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2000.10a
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- Pages.103-104
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- 2000
Changes of Chemical Components during Pre-salting in the Preparation of Salted Anchovy
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Cho, Young-Je
(Faculty of Food Science and Biotechnology, Pukyong National University)
;
- Shim, Kil-Bo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
- Kim, Tae-Jin (Sanitation and Processing Research Division, National Fisheries R ＆ D Institut) ;
- Ju, Jung-Mi (Faculty of Food Science and Biotechnology, Pukyong National University) ;
- Park, Young-Jun (Division of Marine Bioscience/Institute of Marine Industry, GyeongSang National University)
- Published : 2000.10.01
Abstract
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)
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