• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.315-319
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• 2001

In odor to improve preference to small red muscle fish such as saury, sardine, herring, etc., a new seasoning and conditioning process was experimented using kimchi seasoning ingredients and organic acids. The sensory profiles during 60 days of conditioning at $5^{\circ}C$ showed better results in dry salting than in wet salting. The additions of rice bran in dry salting gave advantageous effect on the sensory evaluation of conditioned saury with kimchi seasoning. The counts of remained fine bones and hardness of backbones after 60 days of conditioning were about $50\%\;and\;23\%$ in wet salted product, and $38\sim41\%$ and $11\sim14\%$ in dry salted product respectively, as compared to raw saury, The decomposition of protein to amino acids was more severe in wet salted product than in dry salted product. Histidine, leucine, glutamic acid, alanine, and valine in order were abundant in wet salted product, but histidine, glutamic acid, arginine, leucine, and alanine in order were contained plentifully in dry salted product.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.309-314
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• 2001

In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at $5^{\circ}C$. The addition of rice bran in dry salting was effective on retarding lipid oxidation because the TBA value was most effectively retarded.