Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)
- Volume 2 Issue 3
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- Pages.133-141
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- 2007
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- 2383-5400(eISSN)
Development of Value-Added Products Using Seaweeds
해조류 가공식품 및 부산물을 이용한 제품 개발
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Park, Yang-Kyun
(Department of Food Engineering and Regional Food Industrial Innovation Center (RIC), Mokpo National University) ;
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Kang, Seong-Gook
(Department of Food Engineering and Regional Food Industrial Innovation Center (RIC), Mokpo National University) ;
- Jung, Soon-Teck (Department of Food Engineering and Regional Food Industrial Innovation Center (RIC), Mokpo National University) ;
- Kim, Dong-Han (Department of Food Nutrition, Mokpo National University) ;
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Kim, Seon-Jae
(Division of Food Technology & Nutrition, Chonnam National University) ;
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Pak, Jae-In
(Department of Animal Food Science & Technology, Kangwon National University) ;
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Kim, Chang-Hyeug
(Department of Animal Food Science & Technology, Kangwon National University) ;
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Rhim, Jong-Whan
(Department of Food Engineering and Regional Food Industrial Innovation Center (RIC), Mokpo National University) ;
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Kim, Jung-Mook
(Department of Food Engineering and Regional Food Industrial Innovation Center (RIC), Mokpo National University)
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박양균
(목포대학교 식품공학과) ;
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강성국
(목포대학교 식품공학과) ;
- 정순택 (목포대학교 식품공학과) ;
- 김동환 (목포대학교 식품영양학과) ;
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김선재
(전남대학교 식품공학영양학부) ;
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박재인
(강원대학교 축산식품과학과) ;
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김창혁
(강원대학교 축산식품과학과) ;
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임종환
(목포대학교 식품공학과) ;
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김정목
(목포대학교 식품공학과)
- Published : 2007.09.30
Abstract
There are produced more than 600,000 tons of seaweeds every year along the coast of the Korea. Jeonnam province, south-west coast area, of Korea is producing 93% of total amounts of seaweeds. The laver, sea mustard, and tangleweed maintain stability in the output and has been exported as a simple product processing through drying or salting. It was evaluated the low value-added products and limited the expansion for the consumption of seaweeds. The seaweeds contains 40-60% carbohydrate and structurally different compared with land plant. The dietary fiber from seaweeds has been known the function of facilitating the bowl movement, excretion the heavy metal in the body, lowering the blood cholesterol level, anti-coagulant of blood, and anticancer. Especially, brown algae including sea mustard, seaweed fusiforme, and tangleweed contains alginic acid, laminarin, mannitol, fucoidan which are lowering the blood cholesterol level, lowering blood pressure, and fusion of blood clot. Agar-agar, carrageenan, and porphyran compound in red algae are known to antimutagenicity and anticoagulant function. In spite of potential of seaweed as a main bio-resource, there are lack of research to facilitate the consumption with its functional properties and consumers are unsatisfied with simple processing products. Also, the seaweed by-product dump into the sea and cause pollution of the seawater. Therefore, there are needed the scheme to promote the consumption of seaweeds. The development of value-added products, finding functional properties from seaweeds, development the functional feed for animal using seaweed by-products, and utilization of unused algae for food or other industrial uses will increase fisherman's income as well as serve as an aid for the people health due to its functional properties. Using by-product of seaweed and unexploited seaweed are needed to development of bio-degradable food packaging material and functional feed for animal.
국내 해조류 자원의 이용성 증대를 위해서 해조류의 기능성, 유산균 생육 특성, 가공식품에의 이용, 생분해성 포장재의 소재, 그리고 부산물을 이용한 동물사료화 및 퇴비화 가능성의 연구 보문을 조사하였다. 기능성물질 연구에서는 유용색소 (Fucoxanthin)의 추출과 부위별 함량 및 분광학적인 특성이 있으며, 해조류로부터 alginate의 함량 조사와 최적추출조건 확립에 대한 연구를 수행하여 AASA (Acid alkali soluble alginate) 추출방법에서 3%