Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)

The Korean Society for Marine Biotechnology (한국해양바이오학회)
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Manufacturing and Quality Characteristics of Low-salt Seasoned Gim using Spirulina

스피룰리나를 이용한 저염 조미김 제조 및 품질 특성

  • Received : 2023.10.23
  • Accepted : 2023.11.29
  • Published : 2023.12.31
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Abstract

This study aimed to develop low-salt seasoned Gim (김) with new functionality to meet the diversification of the export market and consumer demand for Gim, which is one of the four major seafood products in Chungcheongnam-do province. Spirulina, a microalgae containing essential amino acids, vitamins, and minerals, is known to have antioxidant components such as phycocyanin. Therefore, to determine the suitability of spirulina as a seasoning material, we conducted seaweed. It can be used as a substitute for seasoning salt in the development of low-salt seasoned laver with enhanced functionality.

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Acknowledgement

본 논문은 2021년 충남테크노파크, 충남서천군 충남지역 해양바이오전략소재 프로젝트에서 지원받아 수행되었으며 이에 감사드립니다.

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