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Effect of Storage Conditions on Quality Stability of Dried Laver(Porphyra tenera)  

조길석 (원주대학 식품과학과)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 32-36 More about this Journal
Abstract
Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.
Keywords
dried laver(Porphyra tenera); lipid oxidation; chlorophyll; light source; water activity; packaging material;
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