Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 34 Issue 4
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- Pages.315-319
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- 2001
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Development of Conditioning for Small Red Muscle Fish Using Kimchi Seasoning Ingredients and Organic acids 2. Sensory Evaluation in Conditioned Saury with Kimchi Seasoning and organic acids
김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 2. 꽁치 조미숙성제품의 관능적 품질평가
- LIM Yeong-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
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JEONG In-Hak
(Faculty of Marine Bioscience & Technology/East Coastal Marine Bioresources Research Center, Kangnung National University)
- Published : 2001.07.01
Abstract
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
소형 적색육어 중 꽁치, Cololabis saira를 김치와 같은 산성의 조미양념에 담금
Keywords
- Conditioned saury;
- Dry salted product Sensory evaluation;
- Remained fine bones;
- Hardness of backbones;
- Free amino acids