Storage and Acceptability of a Smoked Sebastes schlegeli Product
2007
Lee, I.S. (Chosun University, Gwangju, Republic of Korea) | Kim, I.C. (Mokpo National University, Muan, Republic of Korea) | Chae, M.H. (Korea Basic Science Institute, Gwangju, Republic of Korea) | Chang, H.C. (Chosun University, Gwangju, Republic of Korea), E-mail: [email protected]
This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at 4℃. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at 22~24℃ followed by smoking for 2 hr at 22~24℃. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at 22~24℃, smoking for 2 hr at 22~24℃, and smoking again for 30 min at 47~50℃.
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