Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 20 Issue 6
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- Pages.520-528
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Quality Changes of Dried Lavers during Processing and Storage 2. Quality Stability of Roasted Lavers during Processing and Storage
김의 가공 및 저장중의 품질변화 2. 배소김의 가공 및 저장중의 품질안정성
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- SONG Seung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- JEONG In-hak (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1987.11.01
Abstract
Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than
배소김의 열처리조건에 따른 성분의 변화와 저장중의 색소, 지방산, 유리아미노산, 색도, 갈변등의 변화를 측정하여 품질의 안정성을 검토한 결과를 요약하면 다음과 같다. 1. 열처리중 biliprotein 색소는 극히 불안정하였고, chlorophyll a 보다는 carotenoid가 비교적 안정하였다. 색소의 안정도는 열처리온도와 시간에 따라 다르나 chlorophyll과 carotenoid는
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