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http://dx.doi.org/10.5657/KFAS.2020.0156

Development and Characterization of Seasoned Laver with Concentrated Cooking Oyster Effluent Using RSM  

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.53, no.2, 2020 , pp. 156-164 More about this Journal
Abstract
To develop a seasoned laver from cooking oyster effluent (C-COE), this study optimized the C-COE concentration, roasting temperature and time using response surface methodology (RSM). The optimal C-COE concentration, roasting temperature and time for producing seasoned laver from C-COE were 31.0%, 182.2℃ and 21.1 sec, respectively. The proximate composition of the seasoned laver prepared with C-COE under the conditions was 5.2% moisture, 37.4% crude protein, 8.2% crude lipid, 11.1% ash, 38.1% carbohydrate. The water activity of the prototype seasoned laver was 0.038. The prototype had stronger taste and flavor intensities than a commercial product. There was no difference (P>0.05) in the Hunter color value between the prototype and the commercial product. The peroxide (POV) and acid values (AV) of the prototype were 6.0 meq/kg and 1.4 mg KOH/g, respectively, which are considered acceptable. The results suggest that the seasoned laver with C-COE developed can be industrialized.
Keywords
Laver; Seasoned laver; Cooking oyster; Oyster;
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