Browse > Article

Quality Stability of a Softened, Sea Tangle Paste by Various Hydrocolloids during Storage  

Song Jae-Chul (울산대 식품영양전공)
Park Hyun-Jeong (다손푸드팜)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.3, 2004 , pp. 246-253 More about this Journal
Abstract
This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.
Keywords
quality stability; softened sea tangle paste; hydrocolloid.;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Lee, HS, Choe, MS, Lee, IK, Park, SH and Kim, YJ. A study on the development of high-fiber Supplements for the diabetic paterns(II). J. Korean Nutr. 29(3): 296-303. 1996
2 Do, JR, Coo, JK, Gi, JH, Kim, DS, Jo, JH and Jo, KS. Studies on the process conditions of seasoned kelp products. Bull. Korean Fish. Soc. 27(1):27-32. 1994
3 Jung, YH, Cook, JL, Chang, SH, KIM, JB, Choe, SN and Kang, YJ. Production of Mook with sea mustard and sea tangle. J. Korean Soc. Food Nutr. 23(1): 164-169. 1994
4 Jung, YH, Cook, JL, Chang, SH, Kim, JB, Kim, GB, Choe, SN and Kang, YJ. Preparation of seaweed jelly with sea mustard and sea tangle. J. Korean Fish. Soc. 28(3):325-330. 1995
5 김현철. 해초국수 및 그 제조방법. 한국특허 96-33286, 1996
6 최진호, 윤형식. 비만방지용 알긴산 첨가음료의 제조방법. 한국특허 95-26403, 1995
7 Shin, IY, Kim, HI and Kim, CS. Effect of sugar alcohol on wheat starch gelatinization and retrogradation. J. Kor. Soc. Food Sci. 28(6): 1251-1255. 1999
8 Jang, JK, Lee, YH, Lee, SH and Pyun, YR. Effect of sodium stearoyl lactylate on complex formation with amylopectin and on gelatinization and retrogradation of wheat starch. Kor. J. Food Sci. Technol. 32(3): 500-5007. 2000
9 안기영. 떡의 제조방법. 한국공개특허 1996-0006-566. 1996
10 Kum, JS, Lee, SH, Lee, HY and Lee C. Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J. Food Sci. Technol. 28(6):1052-1058. 1996
11 Lee, HS, Choe, MS, Lee, IK, Park, SH and Kim YJ. A study on the development of high-fiber Supplements for the diabetic paterns(I). J. Korean Nutr. 29(3): 286-295. 1996
12 Kim, SK, Lee, AR, Lee, SK, Kim, KJ and Cheon, KC. Firming rates of cooked rice differing in moisture contents. Korean J. Food Sci. Technol. 28(5):877-881. 1996
13 Song, JC and Park, HJ. Microstructural and melting characteristics of imitation cheese analog. Kor. J. Food Sci. Technol. 18(1): 11-15. 1986
14 Lee, DS, Kim, HR and Pyun, JH. Effects of low-molecularization on rheplogical properties of alginate. J. Korean Fish. Soc. 31(1):82-89. 1998
15 Jung, YH, Kim, GB, Choe, NS and Kang, YJ. Preparation of mook with sea mustard and sea tangle. J. Korean Soc. Food Nutr. 23(1):156-163. 1994
16 Kang, KJ, Kim, K, Lee, SK and Kim, SK. Relationship between molecular structure of acid hydrolyzed rice starch and retrogradation. Kor. J. Food Sci. Technol. 29((5): 876-881. 1997
17 Ryu, BH, Kim, DS, Cho, KJ and Shin, DB. Antitumor activity of seaweeds toward sarcoma-180, Korean J. Food Sci. Technol. 21(5):595-601. 1989
18 Koo, JK, Jo, KS and Park, JH. Rheological properties of fucoidans from Laminaria religiosa, Sporophylls of Undaria pinnatifida, Hizikia fusiforme and Sagassum fulvellum in Korea. J. Korean Fish. Soc. 30(3): 329-333. 1997
19 Baker, LA and Rayas-Duarte, P. Retrogradation of amaranth starch at different storage temperature and the effect of salt and sugars. Cereal Chem. 75(3): 308-314. 1998   DOI   ScienceOn
20 김동수, 구재근, 도정. 해조류를 이용한 음료의 제조방법. 한국특허 94-3495, 1994
21 Kwon, HJ and Kim, YA. Effects of adding sugars and lipids on characteristics of cooked rice. Kor. J. Soc. Food Sci. 15(2): 163-170. 1999
22 Do, HR, Kim, EM, Koo, JG and Cho, KS. Dietary fiber contents of marine algae and extraction condition of the fiber. J. Korean Fish. Soc. 30(2): 291-296. 1997
23 최진호, 윤형식. 비만방지용 알긴산 첨가 건강음료의 제조방법. 한국특허 5-26404, 1995
24 고재선. 다시마 또는 미역을 첨가한 즉석음식 국수의 제조방법. 한국특허 97-19880. 1997
25 김용복. 해초류의 가공방법. 한국특허 94-329, 1994
26 Son, HS, Park, SO, Hwang, HJ and Lim, ST. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake(Karedduk). Kor. J. Food Sci. Technol. 29(6): 1213-1221. 1997
27 Lee, DS, Kim, HR, Cho, DM, Nam, TJ and Pyun,JH. Uronate compositions of alginates from ediblebrown algae. J. Korean Fish. Soc. 31(1):1-7. 1988
28 Joo, DS, Lee, JS, Cho, SY, Shin, SJ and Lee, EH. Changes in funtional properties of alginic acid by enzymatic degradation. Korean J. Food Sci. Technol., 27(1):86-91. 1995
29 Hwang, SH, Kim, JI and Sung, CJ. Analysis of dietary fiber content of some vegetables, mushroom, fruits and seaweed. J. Korean Nutr. 29(1):89-96, 1996
30 김광선. 다시마 조직의 연화 처리방법. 한국특허 96-16767, 1996
31 Jung, YH, Cook, JL, Chang, SY, Kim JB, KIm, GB, Choe, NS and Kang, YJ. Preparation of seaweed muk with sea mustard and sea tangle. J. Korean Fish. Soc. 28:325-337. 1995
32 한상천. 다시마를 이용한 묵의 제조방법. 한국특허 95-13251, 1995
33 Jeong, IH, Lee, KS and Lee, KH. The effect of additives to the textures of kelp blade. Bull. Korean Fish. Soc. 27(2):149-154. 1994
34 Sohn, CB and Lee, SM. Effect of retrograde restraint of rice cake using raw starch sacchariIying $\beta$-amylase from Bacillus polymyxa No.26. Kor. J. Food Sci. Technol. 26(4): 459-463. 1994
35 Yoon, MO, Lee, SC, Rhim, JW and Kim, JM. Comparison of alginic acid yields and viscosity by different extraction conditions from various Seaweeds. J. Korean Soc. Food Sci. Nutr. 33(4): 747-752. 2004   DOI
36 Koo, JG, Cho, KS, Do, JY and Woo, SJ. Isolation and purification of fucoidans from Lammaria religiosa and Undaria pinnatifida in Korea. J. Korean Fish. Soc. 28(2):227-236. 1995
37 Wang, YJ and Jane, J. Correlation between glass transition temperature and starch retrogradation in the presence sugars and maltodextrins. Cereal Chem. 71: 527-531. 1994
38 Lee, KH, Song, BK, Jeong, IH, Hong, BI, Chung, BC and Lee, DH. Processing conditions of seasoning material of the mixture of laminaria and enzymetreated mackerel meat. Korean J. Food Sci. Technol. 29(1):77-81. 1997
39 Mun, SH, Kim, JO, Lee, SK and Shin, MS. Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Kor. J. Food Sci. Technol. 28(2): 305-310. 1996