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http://dx.doi.org/10.5657/kfas.2009.42.4.307

Preparation Conditions of Extracts from Salmon Frame using an Autoclave  

JI, Seong-Gil (Department of Food Science and Biotechnology, Kunsan National University)
Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University)
Kwon, Jae-Seok (Daesang Food Co. LTD.)
Han, Byung-Wook (Guryongchon Co. LTD.)
Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.4, 2009 , pp. 307-315 More about this Journal
Abstract
This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.
Keywords
Salmon; Salmon by-products; Salmon frame; Fish frame; Gomtang;
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Times Cited By KSCI : 8  (Citation Analysis)
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