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Softening Studies of Raw Sea Tangle Texture for Improvement of Its Processing Compatibility  

송재철 (울산대학교 생활과학부)
신완철 (울산대학교 생활과학)
박현정 (다손푸드팜)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.2, 2004 , pp. 186-192 More about this Journal
Abstract
This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.
Keywords
softening agents; sea tangle; sodium triphosphate; microwave;
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