Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2001.10a
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- Pages.137-138
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- 2001
Quality Stability of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage
- Park, Sung-Young (Department of Food and Nutrition, Changwon National University) ;
- Chung, Yeon-Jung (Department of Food and Nutrition, Changwon National University) ;
- Yoon, Seong-Suk (Department of Food and Nutrition, Changwon National University) ;
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Cha, Yong-Jun
(Department of Food and Nutrition, Changwon National University)
- Published : 2001.10.01
Abstract
Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. (omitted)
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