Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region

재료의 종류가 다른 지역별 김국의 품질 특성

  • Jae-Eun Jeon (Major in Food and Nutrition, Kunsan National University) ;
  • In-Seon Lee (Major in Food and Nutrition, Kunsan National University)
  • 전재은 (군산대학교 식품영양학전공) ;
  • 이인선 (군산대학교 식품영양학전공)
  • Received : 2023.09.25
  • Accepted : 2023.10.18
  • Published : 2023.10.31
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Abstract

This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnam-do (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64°Brix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher "soy sauce aroma" and "saltiness" and a greater "broth turbidity" than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

Keywords

Acknowledgement

이 논문은 군산대학교 수산과학연구소 학술연구비 지원에 의하여 연구되었습니다.

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