김과 파래 칩 시제품 제조 및 품질 특성에 관한 연구
Manufacturing and Quality Characteristics of Seaweed Chip Prototypes
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In this study, high-protein seaweed chips were prepared on a plant scale using laver and green laver as primary in gredients, and their quality characteristics were evaluated. The crude protein contents of laver and green laver chips were 13.0 g/100 g and 13.5 g/100 g, respectively, making them high-protein products. The amino acid composition of laver chips was 11,810.2 mg/100 g, with essential amino acids (EAAs) accounting for 33.0% and branched-chain amino acids (BCAAs) for 18.6% of the total. In green laver chips, the amino acid composition was 8,292.9 mg/100 g, of which EAAs represented 48.5%, and BCAAs 17.1%. Regarding the free amino acids of laver and green laver chips, amino acids with sweetness (threonine, serine, glycine, and lysine) were the most abundant at 143.8 mg/100 g and 136.0 mg/100 g, respectively. Flavor components, including 3-methylbutanal, dimethyl sulfide, dimethyl disul f ide, and dimethyl trisulfide, were generated by reactions, and (E)-2-heptenal, nonanal, hexanal, 3,5-octadien-2-one, and (E)-β-ionone in green laver may contribute significantly to the flavor of the green laver chip prototype. Sensory evaluation showed that preference was generally suitable in the range of 6.20–6.56 for the seaweed chips. However, further research is required to improve texture and consumer preferences.
Abstract
In this study, high-protein seaweed chips were prepared on a plant scale using laver and green laver as primary in gredients, and their quality characteristics were evaluated. The crude protein contents of laver and green laver chips were 13.0 g/100 g and 13.5 g/100 g, respectively, making them high-protein products. The amino acid composition of laver chips was 11,810.2 mg/100 g, with essential amino acids (EAAs) accounting for 33.0% and branched-chain amino acids (BCAAs) for 18.6% of the total. In green laver chips, the amino acid composition was 8,292.9 mg/100 g, of which EAAs represented 48.5%, and BCAAs 17.1%. Regarding the free amino acids of laver and green laver chips, amino acids with sweetness (threonine, serine, glycine, and lysine) were the most abundant at 143.8 mg/100 g and 136.0 mg/100 g, respectively. Flavor components, including 3-methylbutanal, dimethyl sulfide, dimethyl disul f ide, and dimethyl trisulfide, were generated by reactions, and (E)-2-heptenal, nonanal, hexanal, 3,5-octadien-2-one, and (E)-β-ionone in green laver may contribute significantly to the flavor of the green laver chip prototype. Sensory evaluation showed that preference was generally suitable in the range of 6.20–6.56 for the seaweed chips. However, further research is required to improve texture and consumer preferences.