- Volume 18 Issue 6
DOI QR Code
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)
- Received : 2017.02.22
- Accepted : 2017.06.09
- Published : 2017.06.30
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
Seasoned laver;Acid value;Peroxide value;Chromaticity;Hazard analysis critical control point
- Haung H. L., Wang B. G., "Antioxidant capacity and liopphilic content of seaweeds collected from the Qungdao coastline", J Agric Food Chem, 52, pp. 4993-4997, 2004. DOI: https://doi.org/10.1021/jf049575w https://doi.org/10.1021/jf049575w
- Jimenez E. A., Goni C. I., "Nutritional evaluation and physiological effects of edinle seaweeds", Arch Latinoam Nutr 49, pp. 114-120, 1999.
- H. J. Lee, J. I. Choi, S. J. Choi, "Physiological Activities and Amino Acid Compositions of Korean Dried Laver Porphyra Products", Kor J Fish Aquat Sci, vol. 45, no. 5, pp. 409-413, 2012. DOI: https://doi.org/10.5657/kfas.2012.0409
- T. W. Kim, J. H. Choi, J. M. Kim, Tian Ding SME, Rahman, G. J. Pahk, D. H. Oh, J. Dd Hyg, "Quality Evaluation of Edible Ices on the Microbiological Risk Factors", J Fd Hyg Safety 24, pp. 86-93, 2009.
- S. C. Kwon, "Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria", Journal of the Korea Academia-Industrial Cooperation Society, vol. 12, no. 11, pp. 4924-4931, 2011. DOI: https://doi.org/10.5762/KAIS.2011.12.11.4924 https://doi.org/10.5762/KAIS.2011.12.11.4924
- J. S. Han, Y. J. Lee, M. R. Yoon, "Changes of Chromaticity and Mineral Contents of Laver Dishes using Various Cooking Methods", J. East Asian Soc, 13, 4, 2003.
- S. I. Cho, C. H. Jung, N. J. Choi, "Preliminary Study for Developing Metal Detector in Food", Proceedings of The KSAM 1997 Summer Conference 1997 June, pp. 157-163, 1997.
- S. G. Chea, G. S. Gang, Y. D. Ryu, S. J. Ma, G. W. Bang, M. H. Oh, S. H. Oh. "Standard food analysis", Jigu Publisher, Gyeonggi-do, Korea. pp. 336-350, 2007.
- K. H. Lee, S. H. Song, I. H. Jung. "Quality changes of dried lavers during processing and storage 1, Quality evaluation of different grades of dried lavers and it's changes during storage", Bull Korean Fish Soc, 20, 5, pp. 408-418, 1987.
- K. H. Lee, S. H. Song, I. H. Jeong, "Quality changes of dried lavers during processing and storage 2. Quality stability of roasted lavers during processing and storage", Bull Korean Fish Soc, 20, pp. 520-528, 1989.
- KFDA. "Korea Food and Drug Association, Food standards codex", Korean Foods Industry Association, Seoul, Korea, pp. 367-368, pp. 383-385, 2005.
- G. E. Lee, S. J. Park, Y. K. Jung, G. B. Go, B. G. Son, J. S. Jeon. "Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena", Korean J Food Cook Sci, vol. 32, no. 1, pp. 50-57, 2016. DOI: https://doi.org/10.9724/kfcs.2016.32.1.50 https://doi.org/10.9724/kfcs.2016.32.1.50