Effects of Packaging on Storage Stability and Chlorophyll Contents of Dried, Roasted and Roasted-Seasoned Laver during Storage

포장지에 따른 건조, 구이, 조미김의 저장 안전성과 Chlorophyll 함량에 관한 연구

The relationship between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20$\pm$0.5$^{\circ}C$ were investigated by measuring the acid value(AV) and the peroxide value(POV). There results are as follows; 1.The storage stability was decreased in the rank of 0 < 3< 6 < 9 months by storage term, RL < DL < RSL by the kind of laver products and PP/PE/AL/PE/LLDPE(Al) < PP/PE(PP) y packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g < 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with Al and 24% when packed with PP.