DOI QR코드

DOI QR Code

Manufacture and Storage Characteristics of Onion Seasoned Laver

양파 조미김의 제조와 저장 특성

  • Jeon, Ye-Sook (Dept. of Human Nutrition & Food Science, Chungwoon University) ;
  • Kang, Myung-Hwa (Dept. of Food Science & Nutrition, Hoseo University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
  • 전예숙 (청운대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품과학부)
  • Received : 2014.10.29
  • Accepted : 2015.02.25
  • Published : 2015.02.27

Abstract

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

Keywords

References

  1. AACC (1990) Approved Methods of the American Association of Cereal Chemists. 8th ed. American Association of Cereal Chemists, Inc., Minnesota, USA. 08-01, 10-10b, 38-10, 44-15A, 46-10, 50-11, 54-21, 54-30, 56-81B.
  2. Azuma K, Minami Y, Ippoushi K, Terao J (2007) Lowering effects of onion intake on oxidative stress biomarkers in streptozotocin-induced diabetic rats. J Clin Biochem Nutr 40: 131-140. https://doi.org/10.3164/jcbn.40.131
  3. Bang HA, Cho JS (1998) Antioxidant effects on various solvent extracts from onion peel and onion flesh. Korean Dietetic Association 4: 14-19.
  4. Cho SM, Kim BM, Han KJ, Seo HY, Han Y, Yang EH, Kim DS (2009) Current status of the domestic processed laver market and manufacturers. Food Science and Industry 42: 57-70.
  5. Chung HK, Choe CS, Chang MJ, Kang MH (2003) Oxidative stability of the pine needle extracted oils and sensory evaluation of savored laver made by extracted oils. Korean J Food Culture 18: 89-95.
  6. Chung HK, Shin MJ, Cha YJ, Lee KH (2011) Effect of onion peel extracts on blood lipid profile and blood coagulation in high fat fed SD rats. Korean J Food Nutr 24: 442-450. https://doi.org/10.9799/ksfan.2011.24.3.442
  7. Hovius MHY, Goldman IL (2005) Flavor precursor [S-alk(en) yl-L-cysteine sulfoxide concentration and composition in onion plant organs and predictability of field white rot reaction of onions. J Am Soc Hort Sci 130: 196-202.
  8. Jang JR, Kwon SJ, Lim SY (2009) Chemical components and biological activities of red onion power. Korean J Food Culture 24: 749-755.
  9. Jimenez-Escrig A, Goni CI (1999) Nutritional evaluation and physiological effects of edible seaweeds. Arch Latinoam Nutr 49: 114-120.
  10. Jeon YS, Park SJ, Choi MK, Kang MH (2008) Oxidation stability of lavers made with garlic-salt and their characteristics during storage. J Korean Soc Food Sci Nutr 37: 83-89. https://doi.org/10.3746/jkfn.2008.37.1.83
  11. Jo KS, Kim JH, Shin HS (1995) Effect of storage conditions on the oxidative stability of lipid in roasted and roasted-seasoned laver(Porphyra tenera). Korean J Food Sci Technol 27: 902-908.
  12. Kang HI, Seung HO, In HJ (1987) Quality changes of dried lavers during processing and storage I. Bull Korean Fish Soc 20: 408-528.
  13. Kang SK, Kim YD, Hyun KH, Kim YH, Song BH, Shin SC, Park YK (1998) Development of separating techniques on quercetin-related substances in onion(Allium capa L.). J Korean Soc Food Sci Nutr 27: 682-686.
  14. Kim AJ, Yuh JS, Woo KJ, Kang YL, Lim YH, Kim MW, Kim MH (2005) A study on the sensory evaluation and nutritional analysis of functional laver added with sericulture powder. Korean J Food Culture 20: 416-420.
  15. Kim HR, Seog EJ, Lee JH, Rhim JW (2007) Physicochemical properties of onion powder as influenced by drying methods. J Korean Soc Food Sci Nutr 36: 342-347. https://doi.org/10.3746/jkfn.2007.36.3.342
  16. Kim MY, Chun SS (2001) Effects of onions on the quality characteristics. Korean J Soc Food Cookery Sci 17: 316-322.
  17. Kim SJ, Moon JS, Kang SG, Jung ST (2003) Extraction of porphyran from decolored laver. Korean J Food Sci Technol 35: 1017-1021.
  18. Lee KH, Song SH, Jeong IH (1987) Quality changes of dried levers during processing and storage. Bull Korean Fish Soc 20: 408-413.
  19. National Rural Resources Development Institute (2011) Food Composition Tables. 8th ed. Kwangmundang, Korea. p 402.
  20. Ock YS (2010) Some schemes for the sustainable development of Korean laver industry. J Fisheries Busin Admin 41: 25-43.
  21. Park JW, Ha YS, Lee JH (2002) Moisture absorption characteristics of mushroom (Agaricus bisporus) as influenced by different drying methods. Food Eng Prog 6: 17-23.
  22. Pearson D (1976) The Chemical Analysis of Foods. Churchill Living Stone, Edinburgh, London. pp 121-150.
  23. Price KR, Bacon JR, Rhodes JC (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). J Agric Food Chem 45: 938-942. https://doi.org/10.1021/jf9605916
  24. Ramos FA, Takaishi Y, Shirotori M, Kawaguchi Y, Tscuchiya K, Shibata H, Higuti T, Tadokoro T, Takeuchi M (2006) Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (Allium cepa) skin. J Agric Food Chem 54: 3551-3557. https://doi.org/10.1021/jf060251c
  25. Rhim JW (1993) Study on the moisture sorption characteristics of seasoned dried laver. J Korean Soc Food Nutr 22: 476-483.
  26. Subramanian R, Nandini KE, Sheila PM, Gopalakrishna AG, Raghavarao KS, Nakajima M (2002) Membrane processing of used frying oils. J Am Oil Chem Soc 77: 323-328.

Cited by

  1. 컨조인트 분석을 이용한 영유아 김 선택 속성의 상대적 중요도 분석 vol.45, pp.6, 2015, https://doi.org/10.3746/jkfn.2016.45.6.894
  2. 조미김 포장을 위한 PET/PVA-BA/OPP 다층필름 제조 및 특성분석 vol.23, pp.1, 2017, https://doi.org/10.20909/kopast.2017.23.1.9
  3. 붕장어(Conger myriaster) 시즈닝을 활용한 조미김(Pyropia yezoensis)의 제조공정 최적화 vol.53, pp.3, 2015, https://doi.org/10.5657/kfas.2020.0368
  4. 붕장어(Conger myriaster) 조미소스를 활용한 조미김(Pyropia yezoensis)의 영양특성 vol.53, pp.3, 2015, https://doi.org/10.5657/kfas.2020.0382