Changes in Cholesterol Contents of Kwamaegi Flesh by Drying Methods of Pacific saury, Cololabis saira

건조조건에 따른 꽁치과메기의 콜레스테롤 함량 변화

New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.