Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Change in the Antioxidant Activity of Roasted Seasoned Laver Pyropia yezoensis with Heat Processing and Storage

조미김(Pyropia yezoensis)의 가열조건 및 저장기간에 따른 항산화활성의 변화

  • Nguyen, Thanh Tri (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Yong-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Nguyen, Thi Hong Phuong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Neri, Therese Ariane (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Byeong-Dae (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • ;
  • 최용준 (경상대학교 해양식품공학과/해양산업연구소) ;
  • ;
  • ;
  • 최병대 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2018.04.17
  • Accepted : 2018.07.11
  • Published : 2018.08.31
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Abstract

There is increased consumer demand for roasted seasoned laver Pyropia yezoensis, processed in various ways. The antioxidative activity of roasted seasoned laver was evaluated at different storage times and the quality of the roasted seasoned laver was improved. The laver was also heated at different temperatures for 3 seconds: $340^{\circ}C$ (SH340), $345^{\circ}C$ (SH345), $350^{\circ}C$ (SH350) and commercial roasted seasoned laver (D) was used as standard. The samples were stored in a transparent acrylic case ($39{\times}27{\times}18cm$) at room temperature for 10 weeks. The total phenolic content began to decrease after 7 weeks of storage and was 395.2, 386.4, 395.8 and $416.4{\mu}g/100g$ for SH340, SH345, SH350 and D, respectively. The respective DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity after 7 weeks of storage were 48.6%, 49.5%, 47.7% and 46.1%. The ferric reducing antioxidant power (FRAP) decreased rapidly after 7 weeks of storage due to the influence of sulfate groups. Therefore, the appropriate storage period and packaging method should be established based on these results.

Keywords

References

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