동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제25권1호
  • /
  • Pages.146-152
  • /
  • 2015
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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양파 조미김의 제조와 저장 특성

Manufacture and Storage Characteristics of Onion Seasoned Laver

  • 전예숙 (청운대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품과학부)
  • Jeon, Ye-Sook (Dept. of Human Nutrition & Food Science, Chungwoon University) ;
  • Kang, Myung-Hwa (Dept. of Food Science & Nutrition, Hoseo University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University)
  • 투고 : 2014.10.29
  • 심사 : 2015.02.25
  • 발행 : 2015.02.27
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초록

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

키워드

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