Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 20 Issue 5
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- Pages.408-418
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Changes of Dried Lavers during Processing and Storage 1. Quality Evaluation of Different Grades of Dried Lavers and Its Changes during Storage
김의 가공 및 저장중의 품질변화 1. 산지별 등급별 품질평가 및 저장중의 변화
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SONG Seung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-Hak (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1987.09.01
Abstract
The quality of different grades of dried lavers obtained from three culture areas was evaluated and its changes during the storage at different levels of water activity were measured. Not much differences in general chemical composition between the locality was detected except some in the content of lipid and pigments. But the quality grades of dried lavers were mainly depended upon the content of protein and pigments including chlorophyll a, carotenoids, and biliproteins although there was little difference in amino acid composition of the proteins, and glutamic acid, aspartic acid and alanine were high in general. The lipid of dried lavers was composed of a high level of polyunsaturated fatty acids, particularly, of eicosapentaenoic acid which amounted to as much as a half of the total lipid, and of palmitic acid that reached a quarter depending on grades. The quality of dried layers was significantly changed by equilibrium moisture level when stored for three months at different water activities in range of 0.1 to 0.6. The loss of chlorophyll a, carotenoid, biliproteins, ascorbic acid, and browning were markedly retarded at aw 0.1 to 0.2. Oxidation of polyunsaturated fatty acids and the loss of free amino acids were also minimized at aw 0.2. Glutamic acid and methionine were reduced very fast during the storage.
마른김의 산지별 특급과 일반성분, 색소, 아미노산조성, 지방산조성 등 성분과의 관계를 살펴보고, 또한 수분활성을 달리한 저장조건하에서의 김의 품질요인이 되는 색소, 지방산, 유리아미노산 및 ascorbic acid등의 면화를 실험하여 품질의 안정성을 고찰한 결과를 요약하면 다음과 같다. 1 마른김의 품질은 산지별, 등급별로 차이가 있었다. 등급이 높을수록 단백질 및 chlorophyll a, carotenoid, biliprotein 등 색소함량이 높았다. 지방산조성의 경우 고도불포화산의 함량이 높았고 그 중
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