Food Component Characteristics of Tang from Conger Eel By-products

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 37; no. 4
• Main Authors: Heu, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Lee, T.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Kim, H.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Jee, S.J. (Gyeongsang National University, Tongyeong, Republic of Korea), Lee, J.H. (Gyeongsang National University, Tongyeong, Republic of Korea), Kim, H.J. (Gyeongsang National University, Tongyeong, Republic of Korea), Yoon, M.S. (Gyeongsang National University, Tongyeong, Republic of Korea), Park, S.H. (Gyeongsang National University, Tongyeong, Republic of Korea), Kim, J.S. (Gyeongsang National University, Tongyeong, Republic of Korea), E-mail: jinsukim@gnu.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.04.2008
• Subjects: BYPRODUCTS; Chueotang; conger eel; conger eel products; SOUS PRODUIT; SUBPRODUCTOS; Tang from conger eel by-products

For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable ce...