References
- AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. U.S.A., 69-74.
- AOCS. 1990. In AOCS Official Method Ce 1b-89. In official Methods and Recommended Practice of the AOCS,(4th ed.), AOCS, Champaign, IL, U.S.A.
- APHA. 1970. Recommended Procedures for the Bacteriological Examination of Foods. 3rd ed. APHA Inc., Washington, DC, U.S.A., 17-24.
- Bligh EG and Dyer WJ. 1959. A rapid method of lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/o59-099
- Chun OK and Han SH. 2000. A study on the contents of inorganic compounds in soft drinks. J Food Hyg Safety 15,344-350.
- Ha JH, Song DJ, Kim PH, Heu MS, Cho ML, Sim HD, Kim HS and Kim JS. 2002. Changes in food components of top shell, Omphalius pfeifferi capenteri, by thermal processing at high temperature. J Korean Soc 35, 166-172.
- Hamada M and Kumagai H. 1988. Chemical composition of sardine scale. Nippon Susan Gakkaishi 54, 1987-1992 https://doi.org/10.2331/suisan.54.1987
- Han BW, Ji SG, Kwon JS, Koo JG, Kang KT, Jee SJ, Park SH, Heu MS and Kim JS. 2007a. Food Component characteristics of Fish Framees as Basic Ingredients of Fish Gomtang. J Korean Soc Food Sci Nutr 36, 1417-1424. https://doi.org/10.3746/jkfn.2007.36.11.1417
- Han BW, Kim HS, Jee SJ, Lee JH, Kim HJ, Park SH, Ji SG, Heu MS and Kim JS. 2007b. Characteristics of hot-water extracts from salmon frame as basic ingredients for Gomtang-like products. J Korean Soc Food Sci Nutr 36, 1326-1333. https://doi.org/10.3746/jkfn.2007.36.10.1326
- Heu MS, Kim HJ, Yoon MS, Park DY,Park KH and Kim JS. 2008a. Food component characteristics of muscle from salmon frame. J Korean Soc Food Sci Nutr 37, 1452-1456. https://doi.org/10.3746/jkfn.2008.37.11.1452
- Heu MS, Park SH, Kim HJ, Han BW, Ji SG, Kim JG, Yoon MS and Kim JS. 2008b. Improvement on fish odor of extracts from salmon frame soaked in soybean milk. J Korean Soc Food Sci Nutr 37, 223-230. https://doi.org/10.3746/jkfn.2008.37.2.223
- Heu MS, Park SH, Kim HJ, Jee SJ, Lee JH, Kim HJ, Han BW and Kim JS. 2007. Improvement on the functional properties of Gomtang-like product from salmon frame using commercial enzymes. J Korean Soc Food Sci Nutr 36, 1596-1603. https://doi.org/10.3746/jkfn.2007.36.12.1596
- Kim HJ, Yoon MS, Park KH, Shin JH, Heu MS and Kim JS. 2009. Preparation and food quality characterization of salmon patties. Korean J Food Preserv 16, 1-9.
- Kim JS, Heu MS and Ha JH. 2007. Fundamentals and Applications of Seafood Processing. Hyoil Publishing Co., Seoul, Korea, 38-41 , 308-314.
- Kim JS, Kim HS and Heu MS. 2006. Modem Foods. Hyoil Publishing Co., Seoul, Korea, 31-48.
- Kim JS, Yang SK and Heu MS. 2000. Component characteristics of cooking tuna bone as a food resource. J Kor Fish Soc 33, 38-42.
- Kim JS, Yeum DM, Kang HG, Kim IS, Kong CS, Lee TG and Kim JS. 2002. Fundamentals and Applications of Canned Foods. Hyoil Publishing Co.,Seoul, Korea, 280-281.
- National Rural Resources Development Institute. 2007. Food Composition Tables. National Rural Resources Development lnstitute, Seoul, Korea, 214-215
- Park JH and Lee KH. 2005. Quality characteristics of beef jerky meat of various places of origin. Korean J Food Cookery Sci 21 , 528-535.
- Pharmaceutical Society of Japan. 1960. The Health Experimental Method Notes. Kum-won Publishing Co. Tokyo, Japan, 728-732.
- Rural Nutrition Institute. 1991. Food Composition Tables. Rural Nutrition Institute, Seoul, Korea, 250-253.
- Steel RGD and Torrie H. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha,Tokyo, Japan, 187-221.
- Suzuki O. 1981. Fish bone. New Food lndustry 23, 66-72. The Korean Nutrition Society. 2000. Recommended Dietary Allowances for Koreans. The Korean Nutrition Society, Seoul, Korea, 46-56, 157-218
- Tsutagawa Y, Hosogai Y and Kawai H. 1994. Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel. J Food Hyg Soc Japan 34, 315-318.
Cited by
- Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Tomato Paste Sauce vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0719
- Development and Evaluation of the Semi-quantitative Food Frequency Questionnaire to Assess Folate Intake in Women of Child-bearing Age vol.17, pp.2, 2012, https://doi.org/10.5720/kjcn.2012.17.2.156
- A Study on Liking/Disliking Attributes of Commercial Canned Salmon Using CATA (Check-All-That-Apply) Method vol.35, pp.1, 2010, https://doi.org/10.9724/kfcs.2019.35.1.28
- Processing and Quality Characteristics of Canned Boiled Conger Eel Conger myriaster vol.31, pp.2, 2019, https://doi.org/10.13000/jfmse.2019.4.31.2.660
- Processing and Characteristics of Canned Conger Eel Conger myriaster in Different Oil vol.31, pp.3, 2010, https://doi.org/10.13000/jfmse.2019.6.31.3.820