Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)
- 2002.10a
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- Pages.116-117
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- 2002
Effect of Immersion in Refrigerated Brine Solution on Physicochemical Properties of Olive Flounder (Paralichthys olivaceus) Muscle 4. Changes of physicochemical properties in Olive flounder during storage at $5^{\circ}C$
- Lee, Gi-Bong (Department of Food Science and Technology, Pukyong National University) ;
- Shim, Kil-Bo (Department of Food Science and Technology, Pukyong National University) ;
- Cho, Min-Sung (Department of Food Science and Technology, Pukyong National University) ;
- Kim, Tae-Jin (Food Sanitation Division, National Fisheries R＆D Institut) ;
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Cho, Young-Je
(Department of Food Science and Technology, Pukyong National University)
- Published : 2002.10.01
Abstract
Olive flounder and Black rockfish comprises around 90％ of the total fish culture in Korea. Most of the olive flounder is consumed as raw fish meat “saengseonhoe”, as like a sashimi in Japan. Also, texture is particularly a important factor which determine the quality of raw fish meat in Korea. Many works have attempted to improve of texture such as arai, electrical stimulation and compulsory exercise of fishes. (omitted)
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