References
- http://100.naver.com/100.nhn?docid=112726
- Han BW, Ji SG, Kwon JS, Goo JG, Kang KT, Jee SJ, Park SH, Heu MS, Kim JS. 2007. Food component characteristics of fish frame 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, Kim JS. 2007. 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, Park SH, Kim HS, Kim HJ, Han BW, Ji SG, Kim JG, Yoon MS, Kim JS. 2007. 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 HS, Jee SJ, Lee JH, Kim HJ, Han BW, 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
- Heu MS, Park SH, Kim HS, Jee SJ, Kim HJ, Han BW, Ha JH, Kim JG, Kim JS. 2008. Preparation of snack using residues of fish Gomtang. J Korean Soc Food Sci Nutr 37: 92-102 https://doi.org/10.3746/jkfn.2008.37.1.97
- Joo DS, Cho SY, Kang HJ, Jin DH, Lee CH. 2000. Antimicrobial and antioxidant activity of protamine prepared from salmon spem. Korean J Food Sci Technol 32: 902-907
- Kim KY, Ustadi U, Kim SM. 2006. Characteristics of the protease inhibitor purified from chum salmon (Oncorhynchus keta) eggs. Food Sci Biotechnol 15: 28-32
- Wu TH, Bechtel PJ. 2008. Salmon by-product storage and oil extraction. Food Chem 111: 868-871 https://doi.org/10.1016/j.foodchem.2008.04.064
- AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC. p 69-74
- Ministry of Social Welfare of Social Welfare of Japan. 1960. Volatile basic nitrogen. In Guide to Experiment of Sanitary Infection. Kenpakusha. Vol lll, Tokyo. p 30-32
- Bligh EG, 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
- AOCS. 1990. AOCS Official Method Ce 1b-89. In Official Methods and Recommended Practice of the AOCS. 4th ed. AOCS, Champaign, IL, USA
- Tsutagawa Y, Hosogai Y, 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
- Steel RGD, Torrie JH. 1980. Principle and Procedures of Statistics. 1st ed. McGraw-Hill Kogakusha, Tokyo. p 187-221
- Kim JS, Yeum DM, Kang HG, Kim IS, Kong CH, Lee TG, Heu MS. 2002. Fundamentals and applications for canned foods. Hyoil Publishing Co., Seoul. p 92-96
- Kato H, Rhue MR, Nishimura T. 1989. Role of acids and peptides in food taste. In Flavor chemistry: Trends and development. American Chemical Society, Washington DC. p 158-174
- Heu MS, Lee JH, Kim HJ, Jung IK, Park YS, Ha JH, Kim JS. 2008. Food component characteristics of boiled-dried silver-stripe round herring. J Korean Soc Food Sci Nutr 37: 891-899 https://doi.org/10.3746/jkfn.2008.37.7.891
- Mehta J. 1987. Eicosapentaenoic acid, its relevance in atherosclerosis and coronary heart disease. Am J Cardiol 59: 155-159 https://doi.org/10.1016/S0002-9149(87)80090-5
- Kim JS, Kim HS, Heu MS. 2006. Modern introductory foods. Hyoil Publishing Co., Seoul. p 45-48
- The Korean Nutrition Society. 2000. Recommended dietary allowances for Koreans. 7th ed. Chungang Publishing Co., Seoul. p 2
Cited by
- Assessment of Quality Changes in Mackerel Scomber japonicus During Refrigerated Storage: Development of a Freshness Indicator vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0731
- Preparation and Characterization of Canned Salmon Frame vol.43, pp.2, 2010, https://doi.org/10.5657/kfas.2010.43.2.093
- Preparation Conditions of Extracts from Salmon Frame using an Autoclave vol.42, pp.4, 2009, https://doi.org/10.5657/kfas.2009.42.4.307
- Investigation of Food Quality Characterization of Processing By-product (Frame Muscle) from the Sea Rainbow Trout Oncorhynchus mykiss vol.48, pp.1, 2015, https://doi.org/10.5657/KFAS.2015.0026
- 연어(Oncorhynchus keta) 프레임육을 활용한 어묵의 개발 vol.53, pp.2, 2020, https://doi.org/10.5657/kfas.2020.0147
- 연어(Oncorhynchus keta) 프레임육을 활용한 어묵의 맛, 냄새 및 영양 특성 vol.53, pp.3, 2008, https://doi.org/10.5657/kfas.2020.0281