• 한국수산과학회지
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• 제53권3호
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• pp.368-381
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• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.

• 한국수산과학회지
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• 제53권3호
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• pp.382-387
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• 2020

This study compared the nutritional characteristics of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (SL-CES) with those of commercial seasoned laver (C-SL). SL-CES had higher protein and lower ash contents than those of C-SL. However, the moisture and lipid contents did not differ between them (P>0.05). The total amino acid content of SL-CES was 21.79 g/100 g, similar to that of C-SL (21.49 g/100 g). The major amino acids in SL-CES were aspartic acid, glutamic acid, and alanine. The SL-CES contained 125.7 mg calcium, 461.6 mg phosphorus, 2183.7 mg potassium, 9.5 mg iron, and 2.6 mg zinc per 100 g SL-CES. These amounts were all higher than those in C-SL, except for Zn. The major fatty acids in SL-CES were 16:0, 18:1n-9, and 18:2n-6.

• 한국수산과학회지
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• 제52권4호
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.

• 한국포장학회지
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• 제23권1호
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• pp.9-15
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• 2017

수증기 및 산소에 대한 차단성이 개선된 PVA-BA 코팅 조성액의 포장소재로의 적용가능성을 확인하기 위하여 콤마 코팅과 라미네이션 공정을 이용하여 PET/PVA-BA/OPP 다층필름을 제조하였다. PCT 전 후의 PET/PVA-BA/OPP 다층필름의 기체, 수증기 차단특성 및 인장강도를 확인하였고 이를 PA/PA/EVOH/PP 다층필름의 물성과 비교하였다. PVA내 BA 함량이 증가함에 따라 물성이 증가하는 것을 확인할 수 있었지만, PCT 후 PET/PVA-BA/OPP 다층필름의 산소, 수증기 차단특성 및 인장강도는 감소하는 경향을 보였다. 이는 PVA-BA층 내 증가한 가교밀도와 관련이 있는 것으로 판단된다. 또한, 조미김을 이용한 저장특성분석에서, PET/PVA-BA/OPP다층필름은 PP/Al-metallized PP 다층필름에 비해 조미김의 지방산화를 야기시키는 요인을 효과적으로 억제하는 것으로 판단된다. 하지만, PP/Al-metallized PP 다층필름에 비해 PET/PVA-BA/OPP 다층필름의 상대적으로 높은 수분투과특성 때문에 Aw에 큰 장점을 확인하지 못하였다. 따라서, 물성 극대화 및 포장소재로 적용을 위해서는 PET/PVA-BA/OPP 다층필름 내 수분 차단성 향상에 대한 추가적인 연구가 필요하다는 것을 확인하였다.

• 한국수산과학회지
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• 제52권2호
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• pp.180-184
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• 2019

Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples from various regions of Korea. The mean bacterial counts were $6.9{\pm}0.87log\;CFU/g$ (range 4.0 to 7.7) log CFU/g in dried laver, $2.83{\pm}4.36log\;CFU/g$ in roasted laver, and $4.93{\pm}1.43log\;CFU/g$ in seasoned laver. Coliforms were most abundant (mean count: $2.1{\pm}1.01log\;CFU/g$) in dried laver. No pathogenic bacteria, including Staphylococcus aureus, Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S. aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver products are often ingested without heating or cooking, and the production process is simple.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.236-239
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• 2004

Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.

• 한국산학기술학회논문지
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• 제18권6호
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• pp.620-626
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• 2017

본 연구는 충북 진천지역의 조미 김 제조업체의 조미 김의 굽는 온도와 시간에 따라 김의 산도와 과산화물가 그리고 색상변화와 금속검출기의 한계기준설정을 통해 화학적, 물리적 위해분석을 하였다. 구이 김의 명도(L값)과 적색도(A값)은 대조구 보다 더 밝았으며, 황색도(B값)은 400도씨에서 가장 높게 나타났다. 구이 온도가 높을 수 록 색상이 탈색 되는 것으로 나타났다. 금속검출기의 한계기준 설정 결과는 Fe과 Sus가 감도 50일 때는 철 ${\Phi}1.2mm$와 서스 ${\Phi}1.5mm$에서 불검출이 되었고, 60에서 100% 검출되었기 때문에 감도 60으로 결정하였다. 산가와 과산화물가를 측정한 결과는 온도가 높을 수 록 증가하였으며, 과산화물가는 유지 산패의 정도를 확인하는 방법 중 하나로 식품공전에서의 조미 김 과산화물가는 유처리 한 김에 한하여 60.0 meq/kg 이하 이며,산가는 식품공전에 기재 된 조미 김의 산가 규격인 4.0 mg/KOH/g 이하였다. 그 결과, 구운 김은 5초 동안 $300^{\circ}C$로 구웠을 때 가장 안전한 김으로 확인 되었다.

• 한국식품영양과학회지
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• 제22권4호
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• pp.476-483
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• 1993

상업적으로 생산되는 조미김의 흡습특성을 조사하기 위하여 조미김과 2종의 흡습제 (silica gel, zeolite)의 등온흡습곡선을 30, 40, 5$0^{\circ}C$에서 포화염용액을 사용하여 측정하였다. 실험온도 및 상대습도 범위내에서 평형수분함량에 도달하는데 조미김은 4~6시간, silica gel은 20~25시간, zeolite는 43~46시간이 소요되었다. 조미김과 흡습제의 등온흡습곡선은 모두 전형적인 sigmoid형 곡선을 나타냈다. BET식을 활용하여 구한 단분자층 수분함량은 조미김이 각 온도(30, 40, 5$0^{\circ}C$)에서 5.26, 4.46, 3.49% (d.b.)이었고, silica gel은 17.32, 15.24, 12.89% (d.b.), 그리고 zeolite가 16.87, 14.92, 14.33%(d.b.)로서 조미김에 비해 흡습제가 높은 범위의 단분자층 수분함량을 나타냈다. 또한 단분자층 수분함량은 온도가 증가함에 따라 실험온도 범위 내에서 직선적으로 감소함이 발견되었다 포장재의 투습도 역시 온도의 영향을 받음을 알 수 있었는데, 조미김 포장재의 투습계수의 온도의존성은 Arrhenius식으로 표시할 수 있었다.

• 수산경영론집
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• 제47권1호
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• pp.47-61
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• 2016

This study is aimed to analyze economical meaning and problems on the industrial differentiation of Korean laver industry. Based on the surveyed data, the export value of korean laver has increased over 28 times for last 20 years($10 million to $300 million) and the separation of farming and processing was an important success factor of rapid growth of korean laver industry. However, the result of the survey shows that the farming profit is 534.1 won out of the total price for a bunch of dried laver, 3,566.3 won. So, farming profit counts for just 15 percent of total price. In contrast, the processing profit is 1,143.5 won and it is 32.1 percent of total price. This means that laver farmers are not being guaranteed their profit properly. This phenomenon is occurred due to lower status of first-hand processors(which produce dried laver) to second-hand processors(which produce seasoned laver) due to advanced payment given by second-hand processors. So, fist-hand processors should provide their product in the price which was designated by second-hand processors. Besides, despite of many business risks caused from climate change and environmental pollution, the market price of raw laver has steadily decreased. For sustainable prosperity of korean laver industry, imbalance on korean laver industry concerning profit sharing is need to be changed. In future, self-processing of dried laver in fishery household and enhancing the role of The Fisheries Cooperative Union in laver industry can be considered.

• 한국식품조리과학회지
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• 제18권1호
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• pp.34-42
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• 2002

The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.