• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.691-700
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• 2004

This study was conducted to examine the proximate composition, alginic acid and mineral contents and the types of calcium and magnesium in the parts(frond, stipe, sporophyll) of sea mustards. Carbohydrates and the crude fat was the highest in sporophyll. The contents of alginic acid were $25.9{\sim}32.2%$. Total alginic acid(32.2%) and insoluble alginic acid in water(27.7%) was e highest in sporophyll. Calcium and magnesium was the highest in frond. Phosphorous, potassium and sulfur was the highest in sporophyll. Iron, zinc and mangane was the highest in frond. Ca/P ratio in frond and stipe was about $1.7{\sim}1.8:1$ levels. Calcium and magnesium soluble in sodium chloride was the highest in sea mustards. Calcium and magnesium soluble in water was the highest in frond. Calcium and magnesium soluble in hydrochloric acid was the highest in sporophyll.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.521-530
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• 2022

This study was conducted to compare the quality characteristics of commercial tofu products from the market in Korea. Seventeen types of commercial tofu samples were taken and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity and moisture (total solid contents), were analyzed. The hardness of tofu was negatively correlated with the moisture contents of tofu (r=-0.667^**). The commercial tofu showed pH 5.80~6.24, total acidity of 0.016~0.034%, soluble solids of 1.50~3.45°Brix, salinity of 1.20~2.30%, and moisture content of 79.91~87.57%, respectively. All 17 tofu samples sold in the Korean market were prepared using crude MgCl₂ and sea water as a coagulant. The quality characteristics vary depending on the constituent's of soybeans, and the ratio and amount of coagulants of tofu used. The origin of soybean seeds affected the yellowness of tofu; tofu made from imported soybean showed a higher b value than domestic soybean. These results are expected to be useful for understanding trends in the domestic tofu industry.