한국해양바이오학회지 (Journal of Marine Bioscience and Biotechnology)

한국해양바이오학회 (The Korean Society for Marine Biotechnology)
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가열조건에 따른 마른김의 색택 변화 연구

Color change of dried laver according to heating conditions

  • 이경인 (목포수산식품수출센터 품질관리인증팀) ;
  • 이근직 (목포수산식품수출센터) ;
  • 윤영승 (목포수산식품지원센터)
  • 투고 : 2024.05.13
  • 심사 : 2024.06.10
  • 발행 : 2024.06.30
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초록

To verify the color change in dried laver postproduction during the heating process, chromaticity elements were compared via a spectrophotometer across various heating conditions within the visible light spectrum. In general, the moisture reduction rate increased with rising temperature and time. Surface image comparisons revealed an expanded area of light reflection on the heat-treated dried laver sample due to surface roughening from shrinkage. No statistically significant differences in chromaticity values were observed in the measurements of brightness (L*), redness (a*), and yellowness (b*). Reflectance spectrum measurements in the visible light region confirmed high reflectance under red wavelength conditions. In particular, a significant increase in reflectance at 700 nm compared with untreated samples was noted. The correlation between the increase in 700 nm reflectance of dried laver samples and heating conditions ranged from 0.7471 to 0.7793, suggesting its potential use as an indicator for comparing color changes in dried laver based on heating conditions.

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