Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)

The Korean Society of Fisheries and Ocean Technology (한국수산해양기술학회)
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Processing Conditions for Seasoned-Dried Pacific Saury Treated with Liquid Smoke

  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University) ;
  • Park, Sung-Young (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Jung, Yeon-Jung (Department of Food and Nutrition, Changwon National University) ;
  • Kim, So-Jung (Department of Food and Nutrition, Changwon National University)
  • Published : 2001.10.01
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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 content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

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