Browse > Article
http://dx.doi.org/10.5657/KFAS.2019.0321

Sensory and Nutritional Characteristics of Seasoned Laver Pyropia yezoensis with Concentrates of Octopus Octopus vulgaris Cooking Effluent  

Kim, Do Youb (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.52, no.4, 2019 , pp. 321-327 More about this Journal
Abstract
This study aimed to compare on sensory and nutritional characteristics between seasoned Laver Pyropia yezoensis with concentrates of octopus Octopus vulgaris cooking effluent (SL-COCE) and commercial seasoned laver (C-SL). Proximate composition of SL-COCE was significantly higher in moisture and ash, lower in lipid than those of C-SL. However, there was no differences in protein between seasoned lavers (P<0.05). The SL-COCE was stronger in sensory appearance, taste, flavor and texture than the C-SL. The SL-COCE was higher in mineral (Ca, P, K, Fe and Zn) than the C-SL. Total amino acid content of SL-COCE was slightly higher than that of C-SL. The major amino acids of SL-COCE were aspartic acid, glutamic acid and alanine. Mineral content based on the 100 g of SL-COCE was 272.3 mg in calcium, 392.2 mg in phosphorus, 1,025.8 mg in potassium, 10.6 mg in iron, 4.4 mg in zinc, which was higher than C-SL. Total content of fatty acid per the 100 g of SL-COCE was 35,098 mg, which was lower than C-SL (39,679 mg). The major fatty acids of SL-COCE were 16:0, 18:1n-9 and 18:2n-6.
Keywords
Seasoned laver; Laver; Octopus; Octopus concentrate; By-product;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Bligh EG and Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37, 911-917.   DOI
2 Cho DM, Kim DS, Lee DS, Kim HR and Pyeun JH. 1995. Trace components and functional saccharides in seaweed. 1. Changes in proximate composition and trace element according to the harvest season and place. J Kor Fish Soc 28, 49-59.
3 Davis TA, Volesky B and Mucci A. 2003. A review of the biochemistry of heavy metal biosorption by brown algae. Water Res 37, 4311-4330.   DOI
4 Galland-Irmouli AV, Fleurence J, Lamghari R, Lucon M, Rouxel C, Barbaroux O, Bronowicki JP, Villaume C and Gueant JL. 1999. Nutritional value of proteins from edible seaweed Palmaria palmate (dulse). J Nutr Biochem 10, 353-359.   DOI
5 Heu MS, Park CH, Kim JG, Kim HJ, Yoon MS, Park KH and Kim JS. 2010. Improvement of the antioxidative and ACEinhibiting activities of commercial soy sauce using gelatin hydrolysates from the by-products of Alaska pollock. Korean J Fish Aquat Sci 43, 179-187.   DOI
6 Jo HS, Kim MJ, Kim HJ, Kwon DH, Im YJ, Heu MS and Kim JS. 2013. A comparison of the taste and nurtitional properties of domestic mottled stake beringraja pulchra according to the area caught, sex and weight. Korean J Fish Aquat Sci 46, 129-138.   DOI
7 John TV, Eckert M, Mussinan C and Raugh J. 2001. Quality control of vanilla beans extract and blends using an electronic tongue. Draft N, 1-29.
8 Kang SI. 2016. Risk assessment and nutritional characteristics of domestic laver (Porphyra yezoensis). MS Thesis. Gyeongsang National University, Tongyeong, Korea.
9 Kang SI, Kim KH, Lee JK, Kim YJ, Park SJ, Kim MW, Choi BD, Kim DS and Kim JS. 2014. Comparison of the food quality of freshwater rainbow trout oncorhynchus mykiss cultured in different regions. Korean J Fish Aquat Sci 47, 103-113. http://dx.doi.org/10.5657/KFAS.2014.0103.   DOI
10 Kim KE. 2001. Processing of vinegar using the sea tangle (Laminaria Japonica) extract. J Life Sci 46, 211-217.
11 Ruperez P. 2002. Mineral content of edible marine seaweeds. Food Chem 79, 23-26.   DOI
12 Lee TS, Lee HJ, Byun HS, Kim JH, Park MJ, Park HY and Jung KJ. 2000. Effect of heat treatment in dried lavers and modified processing. J Korean Fish Soc 33, 529-532.
13 MFDS (Ministry of Food and Drug Safety). 2018. Korean food code. chapter 7. General analytical method. Retrieved from http://www.foodsafetykorea.go.kr/portal/safefoodlife/food/foodRvlv/foodRvlv.do on Oct 12, 2018.
14 National Rural Resources Development Institute. 2007. 2006 7th Revision Food Composition Table. Hyoil Publishing Co., Seoul, Korea, 6-103.
15 Oh HS, Kang KT, Kim HS, Lee JH, Jee SJ, Ha JH, Kim JS and Heu MS. 2007. Food component characteristics of seafood cooking drips. J Korean Soc Food Sci Nutr 36. 595-602. https://doi.org/10.3746/jkfn.2007.36.5.595.   DOI
16 RDA (National Rural Resources Development Institute). 2007. Food Composition Table I, II. Hyoil Publishing Co., Seoul, Korea.
17 The Korean Nutrition Society. 2016. Dietary Reference Intakes for Koreans 2015. Ministry of Health & Welfare, vii-xii, Seoul, Korea.