한국어업기술학회:학술대회논문집 (Proceedings of the Korean Society of Fisheries Technology Conference)
- 한국어업기술학회 2000년도 추계수산관련학회 공동학술대회발표요지집
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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
- 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)
- 발행 : 2000.10.01
초록
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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