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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.1
- 수록면
- 140 - 148 (9page)
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We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds (17), pyrazines (16), alcohols (15), and sulfur-containing compounds (13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.
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참고문헌 (19)
참고문헌 신청
AFCD / / Hong Kong Marine Fish Database. Agri-culture, Food and Conservation Department, Hong Kong SAR Government, China
AOAC / 1980 / Official Methods of Analysis / Association of Official Analytical Chemists
Carruthers, R.T / 1986 / Understanding Fish Preservation and Processing / Volunteers in Technical Assistance (VITA)
Cha, Y.J / 1995 / Volatile com-ponents in salt-fermented fish and shrimp pastes / Journal of Food Science 60 : 19 ~ 24
Cheung, M / 1994 / The Complete Book of Seafood / Wan Li Book Co. Ltd
AOAC / 1980 / Official Methods of Analysis / Association of Official Analytical Chemists
Carruthers, R.T / 1986 / Understanding Fish Preservation and Processing / Volunteers in Technical Assistance (VITA)
Cha, Y.J / 1995 / Volatile com-ponents in salt-fermented fish and shrimp pastes / Journal of Food Science 60 : 19 ~ 24
Cheung, M / 1994 / The Complete Book of Seafood / Wan Li Book Co. Ltd
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