Proceedings of the Korean Society of Fisheries Technology Conference (한국어업기술학회:학술대회논문집)

The Korean Society of Fisheries and Ocean Technology (한국수산해양기술학회)
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Volatile Flavor Compounds in Seafood-like Flavoring Sauce

  • Kim, Hun (Department of Food and Nutrition, Changwon National University) ;
  • Cho, Woo-Jin (Department of Food and Nutrition, Changwon National University) ;
  • Jeon, Eun-Jeong (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Young-Mi (Department of Food and Nutrition, Changwon National University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • Published : 2003.05.01
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Abstract

As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)

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