Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 18 Issue 5
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- Pages.409-416
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- 1985
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Processing of Ready-to-Cook Food Materials with Dark Fleshed Fish 2. Processing of Ready-to-Cook Low Salt Mackerel Fillet
일시다획성 적색육어류를 이용한 중간식품소재 개발에 관한 연구 2. 저염 고등어 Fillet의 가공
- LEE Byeong-Ho (Department of Food and Nutrition, Dong Eui University) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- YOU Byeong-Jin (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SUH Jae-Soo (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- CHOI Byeong-Dae (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JI Young-Ae (Department of Food and Nutrition, Dong Eui University)
- 이병호 (동의대학교 식품영양학과) ;
- 이강호 (부산수산대학 식품공학과) ;
- 유병진 (부산수산대학 식품공학과) ;
- 서재수 (부산수산대학 식품공학과) ;
- 정인학 (부산수산대학 식품공학과) ;
- 최병대 (부산수산대학 식품공학과) ;
- 지영애 (동의대학교 식품영양학과)
- Published : 1985.09.01
Abstract
In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to
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