Processing Optimization of Seasoned Laver Pyropia yezoensis Using Seasoning Sauce with Conger Eel Conger myriaster |
Kim, Do Youb
(Research and Development Institute, Deok-Hwa Food)
Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Lee, Chang Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Kim, Hye Jin (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) |
1 | Seo HY and Jung BM. 2007. Comparative study of food components and sensory properties of common Porphyra yezoensisand functional Porphyra yezoensis. J Korean Soc Food Sci Nutr 36, 1314-1319. https://doi.org/10.3746/jkfn.2007.36.10.1314. DOI |
2 | Seo YJ, Gil BJ, Kyoung JS, Yoo BS, Chang YH, Yu SY and Lee YS. 2014. Effect of environmetally-friendly red clayprocessed materials on quality characteristics of eel. J Food Sci Nutr 43, 287-292. https://doi.org/10.3746/jkfn.2014.43.2.287. |
3 | Watanabe H, Takewa M, Takai R and Sakai Y. 1985. Cooking rate of fish bone. Bull Japan Soc Sci Fish 51, 2047-2050. DOI |
4 | Zhou P and Regenstein JM. 2004. Optimization of extraction conditions for pollock skin gelatin. J Food Sci 69, 393-398. https://doi.org/10.1111/j.1365-2621.2004.tb10704.x. |
5 | Baek EY. 2014. A study on change of laver consumption in Japan. TJOKI 26, 147-164. |
6 | Baek EY and Lee WG. 2016. A survey on consumers’ purchasing pattern for laver. J Korean Island 28, 139-158. |
7 | Bezerra MA, Santelli RE, Oliveira EP, Villar LS and Escaleira LA. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76, 965-977. https://doi.org/10.1016/j.talanta.2008.05.019. DOI |
8 | Choi JH, Rhim CH, Bae TJ, Byun DS and Yoon TH. 1985. Comparison of lipid components among wild and cultured eel Anguilla japonica, and conger eel Astroconger myriaster. Bull Korean Fish Soc 18, 439-446. |
9 | Cho SM, Kim JY, Yoon MS, Yang HJ, Um MY, Park JD, Park EJ, Yoo HI, Baek JM and Jo JH. 2015. Monitoring and optimization of the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver Pyropia spp. Korean Fish Aquat Sci 18, 27-33. https://doi.org/10.5657/fas.2015.0027. |
10 | Chung HK, Choi CS, Lee JH, Jang MJ and Kang MH. 2003. Oxidative stability of the pine needle extracted oils and sensory evaluation of savored laver made by extracted oils. J Kor Soc Food Culture 18, 89-95. |
11 | Jeon YS, Park SJ, Choi MK and Kang MH. 2008. Oxidation stability of lavers made with garlic-salt and their characteristics during storage. J Korean Soc Food Sci Nurt 37, 83-89. https://doi.org/10.3746/jkfn.2008.37.1.83. DOI |
12 | Cornish ML and Garbary DJ. 2010. Antioxidants from macroalgae: potential application in human health and nutrition. Algae 25, 155-171. https://doi.org/10.4490/algae.2010.25.4.155. DOI |
13 | Heu MS, Lee TS, Kim HS, Jee SJ, Lee JH, Kim HJ, Yoon MS, Park SH and Kim JS. 2008. Food component characteristics of tang from conger eel by-product. J Korean Soc Food Sci Nutr 37, 477-484. https://doi.org/10.3746/jkfn.2008.37.4.477. DOI |
14 | Hwang YI, Kim JG and Kwon SC. 2017. A study on physical risk and chemical risk analaysis of seasoned laver. JKAIS 18, 620-626. |
15 | Kang ST, Kong CS, Cha YJ, Kim JT and Oh KS. 2002. Processing of enzymatic hydrolysates from conger eel scrap. Korean J Fish Aquat Sci 35, 259-264. https://doi.org/10.5657/kfas.2002.35.3.259. DOI |
16 | Jeon YS, Kang MH and Choi MK. 2015. Manufacture and storage characteristics of onion seasoned laver. J East Asian Soc Diet Life 25, 146-152. https://doi.org/10.17495/easdl.2015.2.25.1.146. DOI |
17 | Jun EC and Han SO. 2019. The challenges of the export industry and the institutional improvement plan of laver as a semiconductor in the food industry. Kor Assoc Inter Comm Inform 21, 301-319. DOI |
18 | Kang MJ, Lee HT and Kim JY. 2015. Hazard analysis, determination of critical control points, and establishment of critical limits for seasoned laver. Culi Sci Hos Res 21, 1-10. https://doi.org/10.20878/cshr.2015.21.2.001. |
19 | KFN (The Korean Society of Food Science and Nutrition). 2000. Handbook of experiments in food science and nutrition. Food Hyoil, Seoul, Korea, 194-200. |
20 | Kim AJ, Yuh CS, Woo KJ, Kang YL, Lim YH, Kim MW and Kim MH. 2005. A study on the sensory evaluation and nutritional analysis of functional laver added with sericulture powder. Korean J Food Culture 20, 416-420. |
21 | Kim JH. 2019. A causality analysis of raw laver’s price by regional production area. JFMSE 31, 1607-1616. https://doi.org/10.13000/JFMSE. DOI |
22 | Kim DY, Kang SI, Jeong UC, Lee JS, Heu MS and Kim JS. 2019. Processing optimization of seasoned laver Pyropia yezoensis with concentrates of octopus Octopus vulgaris cooking effluent using response surface methodology. Korean J Fish Aquat Sci 52, 311-320. https://doi.org/10.5657/KFAS.2019.0311. |
23 | Kim HJ, Yoon MS, Park KH, Shin JH, Heu MS and Kim JS. 2010. Processing optimization of gelatin from rockfish skin based on yield. Korean J Fish Aqua Sci 13, 1-11. https://doi.org/10.5657/fas.2010.13.1.001. |
24 | Kim HS, Kang KT, Han BW, Kim EJ, Heu MS and Kim JS. 2006. Preparation and characteristics of snack using conger eel frame. J Korean Soc Food Sci Nutr 35, 1467-1474. https://doi.org/10.3746/jkfn.2006.35.10.1467. DOI |
25 | Kim JS, Yang SK and Heu MS. 2000. Component characteristics of cooking tuna bone as a food resource. J Korean Fish Soc 33, 38-42. |
26 | Kim KY and Yoon SY. 2013. A study on microbiological risk assessment for the HACCP system construction of seasoned laver. J Environ Health Sci 39, 268-278. https://doi.org/10.5668/jehs.2013.39.3.268. |
27 | Lee CK, Choi JS, Jeon YJ, Byun HG and Kim SK. 1997. The properties of natural hydroxyapatite isolated form tuna bone. J Korean Fish Soc 30, 652-659. |
28 | Lee KH, Song SH and Jeong IH. 1987. Quality changes of dried lavers during processing and storage 1. Quality evaluation of different grades of dried lavers and its changes during storage. Bull Korean Fish Soc 20, 408-418. |
29 | MFDS (Ministry of Food and Drug Safety). 2019. Korean food code. chapter 8. General analytical method. Retrieved from http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263 on Apr 22. |
30 | Lim MJ, Kim DW and Seo JC. 2017. Preparation and characterization of PET/PVA-BA/OPP multi-layer films for seasoned-laver packaging. Korean J Packag Sci Tec 23, 9-15. https://doi.org/10.20909/kopast.2017.23.1.9. DOI |
31 | Min JG, Jung WY, Lee HH and Lee WK. 2019. A new method for bone softening and texture enhancement of conger eel Conger myriaster kabayaki. J Food Nutr Res 7, 255-260. https://doi.org/10.12691/jfnr-7-4-1. |
32 | MOF (Ministry of Oceans and Fisheries). 2018. Statistic database for fisheries production. Retrieved from https://www.fips.go.kr/p/S020304/ on Oct 10, 2019. |
33 | Oh KS, Moon SK and Lee EH. 1989. Comparison of lipid components and amino acid composition of sea eel by size. Korean J Food Sci Technol 21, 192-196. |