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A Study on Physical Risk and Chemical Risk Analaysis of Seasoned Laver

조미 김의 물리적 위해요소와 화학적 위해요소 분석에 관한 연구

  • Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Jin-Gon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • 황용일 (경남대학교 식품생명학과) ;
  • 김진곤 (경남대학교 식품생명학과) ;
  • 권상철 (한국교통대학교 식품공학과)
  • Received : 2017.02.22
  • Accepted : 2017.06.09
  • Published : 2017.06.30

Abstract

This study conducted chemical and physical hazard analysis on the acidity, peroxide value, color removal, and limit criteria of metal detector of roasted laver. The Hunter color L- and a-value of roasted laver was higher than the control, and the b-value was higher at $400^{\circ}C$. The limit criteria establish by metal detector was determined to a sensitivity of 60 because it detected 100% in a sensitivity of 60 to Fe and Sus. The acidity and peroxide values increased with increasing temperature. These results confirmed that roasted laver is safe when roasted to $300^{\circ}C$ for 5 seconds.

Keywords

Seasoned laver;Acid value;Peroxide value;Chromaticity;Hazard analysis critical control point

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