한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제51권5호
  • /
  • Pages.510-517
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  • 2018
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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물김(Pyropia sp.)의 생산 시기별 및 지역별 주요 식품 성분 변화 분석

Analysis of Seasonal and Regional Changes in Major Food Components of Raw Laver Pyropia sp.

  • Kang, Min-Gyun (Department of Food Science and Technology, Pukyong National University) ;
  • Jeong, Min-Chul (Department of Food Science and Technology, Pukyong National University) ;
  • Park, Seul-Ki (Department of Food Science and Technology, Pukyong National University) ;
  • Lee, Jang-Won (Department of Food Science and Technology, Pukyong National University) ;
  • Cho, Jeung-Hyung (Department of Industrial Design, Pukyong University) ;
  • Eom, Sung-Hwan (Department of Food Science and Technology, Dongeui University) ;
  • Huh, Man-Kyu (Department of Food Science and Technology, Dongeui University) ;
  • Kim, Young-Mog (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2018.08.16
  • 심사 : 2018.09.19
  • 발행 : 2018.10.31
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초록

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at $7.20{\pm}0.28%$ and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.

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