한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제34권4호
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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)
김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 2. 꽁치 조미숙성제품의 관능적 품질평가
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
- LIM Yeong-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
- JEONG In-Hak (Faculty of Marine Bioscience & Technology/East Coastal Marine Bioresources Research Center, Kangnung National University)
- 발행 : 2001.07.01
초록
소형 적색육어 중 꽁치, Cololabis saira를 김치와 같은 산성의 조미양념에 담금
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
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