Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 21 Issue 1
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- Pages.42-49
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- 1988
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on the Processing and Utilization of Seaweeds - Studies on the Processing of Sea Mustard Jam-
해조류의 가공 및 이용에 관한 연구 -미역쨈의 제조에 관한 연구-
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CHA Yong-Jun
(Dept. of Chemistry, Changwon National University) ;
- LEE Eung-Ho (Dept. of Chemistry, Changwon National University) ;
- PARK Du-Cheon (Dept. of Chemistry, Changwon National University)
- Published : 1988.03.01
Abstract
In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at
미역의 가공적성을 높일려는 목적으로 미역 다당류의 대부분을 차지하고 있는 알긴산의 물성을 이용한 미역쨈을 제조한 결과, 미역중량에 대해
Keywords