• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.69-74
• /
• 2004

'Mixing' and 'immersion' $CaCl_{2}$ treatment methods were tested for preparation of bio-degradable films using powders of sea mustard (Undaria pinnatifida) (leaf, stem, and sphorophyll), sweet tanlge (Laminaria japonica), and fusiforme (Hizikia fusiforme) by extracting alginate through acid-alkali extraction method. Except fusiforme powder, flexible, free-standing films were produced by both methods using all marine algae powders tested. Except water solubility (WS), surface color, tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) did not show distinct difference between $CaCl_{2}$, treatment methods. Although TS, WVP, and WS of marine algae powder films were lower than those of alginate films, they indicate potential in application as a new source of bio-degradable packaging materials.

• Journal of Food Hygiene and Safety
• /
• v.34 no.5
• /
• pp.447-453
• /
• 2019

In this study, the contamination of 4 types of heavy metals (lead, cadmium, arsenic, and mercury) was monitored in 80 seaweeds and their processed products, and a food safety assessment was also carried out for these heavy metals. Lead, cadmium and arsenic were analyzed by ICP-OES and mercury was analyzed by mercury analyzer. The detection ranges of heavy metals were found as follows: Pb (N.D-0.802 mg/kg), Cd (N.D-0.759 mg/kg), As (0.134-17.296 mg/kg), and Hg (0.0005-0.0331 mg/kg). Pb and Hg showed no significant differences among seaweeds whereas Cd and As were significantly higher in the species hizikia fusiforme (P<0.05). Food safety assessment from seaweed intake was measured by PTWI (Provisional Tolerable Weekly Intake), PTMI (Provisional Tolerable Monthly Intake), and MADL (Maximum Allowable Daily Body Load) as set by JECFA (Joint FAO/WHO Expert Committee on Food Additives). Pb and Hg were 0.197%, 0.036% of PTWI respectively, while Cd was 1.877% of PTMI and As was 0.619% of MADL. Therefore, it was found that heavy metal levels of seaweed were low and was considered to be safe for consumption.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.1
• /
• pp.107-110
• /
• 2021

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.7 no.3
• /
• pp.169-178
• /
• 1974

Concentrations of mercury, cadmium, lead and copper are determined in the surrounding seawater and in seaweeds, Undarta pinnatifida and Sargassun fulvellum, from Suyeong Bay in Busan in the spring tide and neap tide from January to April 1974. The range and mean of the heavy metal concentrations in the surrounding seawater are as follows : mercury 0.00-0.39 ppb, 0. 16ppb; cadmium 0.00-0.46 ppb, 0.18 ppb, lead 0.00-0.94 ppb, 0.26 ppb : copper 0.00-0.86 ppb, 0.25 ppb respectively, and the concentrations varied slightly according to the tide. The mean values of concentration rate of Hg, Cd, Pb and Cu in air dry base were $0.42\times10^3(0.13\times10^3\~1.0\times10^3)$, $2.1\times10^3(0.8\times10^3\~4.9\times10^3)$, $8.9\times10^3(3.1\times10^3\~19\times10^3)$ and $15\times10^3(6.0\times10^3\~28\times10^3)$ in the Undaria pinnatifida, and $0.25\times10^3($0.06\times10^3\~0.56\times10^3)$, $1.0\times10^3(0.61\times10^3\~1.7\times10^3)$, $5.4\times10^3(3.1\times10^3\~8.5\times10^3)$ and $22.8\times10^3(14.4\times10^3\~52.4\times10^3)$ in the Sargassun fulvellum. The concentration rate of Hg, Cd and Pb of the Undaria pinnatifida was almost twice as much as that of the Sargassun fulvellum but the concentration rate of copper of the former was slightly smaller than of the latter.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.62-68
• /
• 2014

This study was performed in order to investigate the functional components of 5 kinds of marine algae. We have collected 5 samples of marine algae, such as the sea mustard (Undaria pinnatifida), sea tangle (Laminaria iaponice), sea weed fusiforme (Hizikia fusiforme), green laver (Entetomotpha), laver (Phophyratenera), which have been harvested in Jeollanam-do. In order to examine the functional effects, 5 kinds of marine algae were extracted with hot water ($80^{\circ}C$, 4 hr), ethanol and methanol (R.T., 4 hr), and subcritical water extract (SWE, 3 MPa, $90^{\circ}C$, $150^{\circ}C$, $210^{\circ}C$). A higher yield of extract was obtained through SWE method (3 MPa, $210^{\circ}C$) in all of the samples obtained. The highest total sugar content was 427.4 mg/g in green laver extracted with SWE (3 MPa, $210^{\circ}C$). The content of the SWE total phenolic compounds was higher than that of the water and solvent (methanol, ethanol) extracts. The anti-oxidative activities of the extracts from 5 kinds of marine algae were examined through the DPPH radical scavenging activity test. The SWE (3 MPa, $150^{\circ}C$ and $210^{\circ}C$) of the marine algae was the highest among all of the extracts. As per the results, the SWE of the marine algae contained more functional components and it had a higher antioxidant activity than those of the other extracts. The $IC_{50}$ value of tyrosinase in seaweed fusiforme and laver were higher than those of the other samples. These results strongly support the possible use of marine algae as functional materials.

• Journal of Marine Bioscience and Biotechnology
• /
• v.2 no.3
• /
• pp.133-141
• /
• 2007

There are produced more than 600,000 tons of seaweeds every year along the coast of the Korea. Jeonnam province, south-west coast area, of Korea is producing 93% of total amounts of seaweeds. The laver, sea mustard, and tangleweed maintain stability in the output and has been exported as a simple product processing through drying or salting. It was evaluated the low value-added products and limited the expansion for the consumption of seaweeds. The seaweeds contains 40-60% carbohydrate and structurally different compared with land plant. The dietary fiber from seaweeds has been known the function of facilitating the bowl movement, excretion the heavy metal in the body, lowering the blood cholesterol level, anti-coagulant of blood, and anticancer. Especially, brown algae including sea mustard, seaweed fusiforme, and tangleweed contains alginic acid, laminarin, mannitol, fucoidan which are lowering the blood cholesterol level, lowering blood pressure, and fusion of blood clot. Agar-agar, carrageenan, and porphyran compound in red algae are known to antimutagenicity and anticoagulant function. In spite of potential of seaweed as a main bio-resource, there are lack of research to facilitate the consumption with its functional properties and consumers are unsatisfied with simple processing products. Also, the seaweed by-product dump into the sea and cause pollution of the seawater. Therefore, there are needed the scheme to promote the consumption of seaweeds. The development of value-added products, finding functional properties from seaweeds, development the functional feed for animal using seaweed by-products, and utilization of unused algae for food or other industrial uses will increase fisherman's income as well as serve as an aid for the people health due to its functional properties. Using by-product of seaweed and unexploited seaweed are needed to development of bio-degradable food packaging material and functional feed for animal.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1467-1474
• /
• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.214-230
• /
• 2016

This study was carried out to create a momentum for interest and understanding of local foods and provide base line data for the presentation of future effective development direction by investigating and researching cognitive characteristics, intake frequency, and preference about local foods targeting Pohang citizens. As a result of the investigation on intake frequency and preference of Pohang's local foods, in almost every item such as "gwamegi", "mul-hoe", "Guryongpo daege", "sashimi noodles", "mori noodles", "pidegi cuttle fish", "mulgomtang", "homchibap sikhae", "jesabap sikhae", "whale meat", "gaebokchi", "duchichijjim", "octopus sashimi", "roundnose flounder sashimi", "round flounder jorim", "fried round flounder", "gunsu sorasanjeok", "raw mustard muchim", "miyeongui dish", "sigeumjang", "chives dish", "rolled chives egg", "gokgang spinach", "pine dish", "yellow bean leaves muchim", "pickled green bean leaves", "green bean leaves watery kimchi", "Pohang sunrise bread", "black stone eel dish", "chili jjim", "red-pepper leaves namul muchim", "wild greens bibinbap", "acorn jello muchim", "oimiyeok changuk", "dongdongju", etc., significant differences were shown at the significance level of p<0.05~p<0.001. About understandings, views, development prospects, and development value and so forthof Pohang's local foods, more than 80% of respondents were positive, and in the questions asking concerns about local foods, more than half of the respondents gave a positive opinion, citing that they "have a little interest", and "tend to have an interest". Therefore, it can be seen that the future of local foods is bright. In the future, it is required that various cultural events related to local foods are held, a number of promotions are carried out, specialization of stores is distributed, and, at the same time, local foods are developed and generalized to suit modern sense, maintaining traditional taste in order to become global foods, as well as thedeformation of recipes.