Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.
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Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time (Y1) and sensory score (Y2) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of Y1 and Y2 were 4.41 ± 0.3 h and 5.58 ± 0.8 points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.
Abstract
Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time (Y1) and sensory score (Y2) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of Y1 and Y2 were 4.41 ± 0.3 h and 5.58 ± 0.8 points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.
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