Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2001.10a
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- Pages.143-144
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- 2001
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
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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