• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.162-167
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• 2012

Edible biopolymer films were developed from hijiki ($Hizikia$ $fusiforme$), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability ($2.1-3.3g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.561-567
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• 2021

The edible sargasso seaweed hijiki Sargassum fusiforme is known to have high concentration of arsenic, which is a threat to human health, particularly due to inorganic arsenic. In this study, various methods were used to remove inorganic arsenic from steamed hijiki concentrate. The highest concentration of arsenate [As(V)] in both raw and processed hijiki during steamed hijiki manufacturing process was within the range of 8.213-14.356 mg/kg, and it is a potential source of inorganic arsenic, which can result in re-contamination and cause environmental pollution. The removal efficiencies of the various removal methods were within the range of 57.3-83.4%, and 19.0% reduction was achieved using activated carbon and alginate bead. Further, activated carbon showed the best adsorption effect of inorganic arsenic. Therefore, we suggest that activated carbon is a suitable efficient method for removing inorganic arsenic and has low operational costs in field applicability.

• Mass Spectrometry Letters
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• v.12 no.3
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• pp.106-111
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• 2021

Several pretreatment methods have been developed to reduce the inorganic arsenic, which is known to be highly harmful to humans, among various arsenic species present in hijiki and rice. The pretreatment methods were selected and developed as methods that can be non-harmful even after treatment and easily applied. Hijiki was applied by two methods. One was soaking in water at room temperature for various durations and the other was boiling of it in water for a short period of time. Rice was soaked in water with different rice-to-water ratios for various durations. The most effective method that reduced the inorganic arsenic in hijiki was to repeat parboiling for 5 minutes twice, which led to 79% reduction of the inorganic arsenic in it. In the case of rice, soaking for 24 hours at the ratio of 1:5 (rice:water) resulted in 51% reduction of inorganic arsenic in rice.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.1-6
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• 2009

This study investigated arsenic speciation and risk assesment in 30 samples of hijiki purchased from local market in 10 Korean cities. The mean arsenic concentration of the hijiki samples was 45.65 mg/kg (dryness; moisture content of 91.1${\pm}$1.6%), and the major arsenic compound was arsenate [As(V)]. The concentrations of As(V) and As(III), as inorganic arsenic compounds, were detected to be 40.36 mg/kg and 0.37 mg/kg, respectively, and made up 88.6% (40.46 mg/kg) of the arsenic in the hijiki. Among the samples, the highest inorganic arsenic concentration was identified at 9.19 mg/kg (wet), and for an adult with a body weight of 60 kg was within an acceptable level as 0.7% (6.43 mg/60 kg/week) when compared with the provisional tolerable weekly intake (PTWI) (900 mg/60 kg/week), and would be considered safe with respect to health-hazardous effects.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.836-843
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• 2022

In the present study, exposure to heavy metals by consumption of edible seaweeds (green laver, laver, hijiki, sea tangle, and sea mustard) was assessed based on their concentrations of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg). The mean of heavy metal concentrations were 0.006-0.023 mg/kg for Pb, 0.037-0.156 mg/kg for Cd, 1.117-15.928 mg/kg for As, and 0.008-0.021 mg/kg for Hg. In multivariate analysis, the correlations were high between Pb levels in sea mustard, Cb levels in laver, and As and Hg level in Hijiki. However, the estimated daily intake and target hazard quotient (THQ) of the heavy metals in edible seaweeds were below their approved limits suggesting no health risks associated with seaweed consumption by Koreans.