방사무늬김(Pyropia yezoensis)의 가열조건 및 저장기간에 따른 영양소와색소함량의 변화
Changes in Nutrient and Pigment Contents of Laver Pyropia yezoensis Based on Heating Process and Storage
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참고문헌
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초록
Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at 165℃ for 3 seconds, followed by second heating at a high temperature (340- 350℃) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.
Abstract
Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at 165℃ for 3 seconds, followed by second heating at a high temperature (340- 350℃) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.
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