• 제목/요약/키워드: Food Processing

검색결과 3,845건 처리시간 0.026초

Changes in Taste Compounds of Seasoned-Dried Pacific Saury Treated with Liquid Smoke During Storage

  • Park, Sung-Young;Cho, Woo-Jin;Kim, Hun;Kim, So-Jung;Cha, Yong-Jun
    • 한국어업기술학회:학술대회논문집
    • /
    • 한국어업기술학회 2001년도 추계 수산관련학회 공동학술대회발표요지집
    • /
    • pp.139-140
    • /
    • 2001

  • Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of we tissue and high lipid contents. As an aspect of utilization of dark fleshed fishes effectively, therefore, application of simple and modified technique such as liquid smoking method to Pacific saury could be beneficial to fishery processing field. The objective of this study is to examine taste compounds of seasoned-dried Pacific saury treated with liquid smoke during storage (omitted)

  • PDF