• Title/Summary/Keyword: Laver

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Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder (파래 분말을 첨가한 설기떡의 품질특성)

  • Lee, Ji-Hyun;Yoon, Sook-Ja
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.39-45
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    • 2008
  • The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

Microbial Contamination Levels in Porphyra sp. Distributed in Korea (국내 유통 김(Porphyra sp.)의 미생물 오염도 평가)

  • Noh, Bo-Young;Hwang, Sun-Hye;Cho, Yong-Sun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.2
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    • pp.180-184
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    • 2019
  • Aerobic bacteria, coliforms, Escherichia coli, and pathogenic bacteria were investigated in laver Porphyra sp. samples from various regions of Korea. The mean bacterial counts were $6.9{\pm}0.87log\;CFU/g$ (range 4.0 to 7.7) log CFU/g in dried laver, $2.83{\pm}4.36log\;CFU/g$ in roasted laver, and $4.93{\pm}1.43log\;CFU/g$ in seasoned laver. Coliforms were most abundant (mean count: $2.1{\pm}1.01log\;CFU/g$) in dried laver. No pathogenic bacteria, including Staphylococcus aureus, Salmonella spp. Vibrio parahaemolyticus, or Listeria monocytogenes, were detected in any of the samples. Aerobic microorganisms were the most diverse microorganisms in dried laver. Staphylococcus spp. were predominant, but S. aureus was not detected. Standardization of laver production is necessary to ensure a hygienic product because laver products are often ingested without heating or cooking, and the production process is simple.

Extraction and Quality Characteristics of Porphyran from Laver(Porphyra yezoensis) Waste (김 부산물로부터 Porphyran의 추출 및 품질특성)

  • Kim, Seon-Jae;Ma, Seung-Jin;Jang, Yoon-Sen
    • Journal of the Korean Society of Food Culture
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    • v.20 no.4
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    • pp.446-450
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    • 2005
  • Chemical compositions such as total sugar, sulfate/total sugar, protein and 3,6-anhydrogalactose content of porphyran extracted from commercial laver, discolored laver and laver waste were measured. The total sugar contents of commercial laver, discolored laver and laver waste showed 54.5%, 45.7% and 56.2%, respectively. The total sugar of the commercial laver and laver waste were showed almost similar portion although that of discolored laver showed relatively lower level. The sulfate/total sugar contents showed 17.6%, 13.9% and 17.3%, and 3,6-anhydrogalactose contents showed 13.8%, 9.1% and 13.9% in commercial laver, discoloredlaver and laver waste respectively.

Effects of Hypochlorous Acid, Calcium Chloride and Phosphoric Acid in a Highly Saline Solution on Cell Death Rate and Growth Rate of Porphyra yezoensis and Ulva intestinalis (고염수 처리제에 차아염소산, 염화칼슘 및 인산 첨가가 방사무늬김(Pyropia yezoensis)과 창자파래(Ulva intestinalis)의 사세포율과 엽체 성장에 미치는 영향)

  • Kwon, O-Nam;Yun, Yeoung-Rang;Shin, Il-Shik
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.6
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    • pp.682-687
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    • 2018
  • We investigated the effects of a highly saline solution (HS) containing hypochlorous acid, calcium chloride ($CaCl_2$), and phosphoric acid ($H_3PO_4$) on cell death and growth rate of laver Porphyra yezoensis and green laver Ulva intestinalis. Cell death rates of laver treated with HS and HS plus hypochlorous acid (HS + HOCl) in the harvesting stage were less than 0.5%, and there were no significant differences between the HS and HS + HOCl treatments. However, cell death of green laver treated with HS + HOCl in the harvesting stage was greater than 81.2%. These results indicate that the addition of HOCl is highly effective to eradicate noxious green laver without causing damage to laver. The addition of HOCl and $H_3PO_4$ to HS did not increase the area or weight of laver blades. A combination treatment of $CaCl_2$ and HS, however, significantly increased the area and weight of laver lades compared to controls (P<0.05).

A Study on Marketing of Cultured Laver Products (양식해태의 유통에 관한 조사 연구)

  • 유충열
    • The Journal of Fisheries Business Administration
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    • v.4 no.1_2
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    • pp.19-57
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    • 1973
  • Laver io one of the most necessary and seasonal items in Korean food from oldtimes. Laver is lagely eaten in dried form, and its supply depends entirely upon culture weeds. The history of laver culture in Korea about sixty or seventy years is older than in Japan. Significance of laver culture is divided into two aspects, one is food supply in the nation, and the other is export to other countries. Houses engaged in laver culture are about foully thousands, and laver production in 1972 is estimated as 1, 3 bitten sheets. (1 sheet is a dried laver of 20 cm sq, in the shape of paper) Especcially meaning of layer production is the concentration of labour input, and systematic management of labour. From around 1920, the method of laver culture was introduced by Japanese Imperialism for mono culture in shallow seas, and mass products of laver is provided to Japan market, DOMESTIC MARKET Fundamental consume function calculates at below, $D_{(68_71)}$=16354 $Y^{0.471}$ $P^{-1.0662}$ where D is total layer demand, Y income variable, P price variable. It means income elasticity is 476. in the whole country, and price elasticity is 1, 07. But generally income elasticity is higher in urban area than in rural area, as shown at 1, 3 in Seoul city. Expence of laver in house expenditure is mutually correlated with another expence, See Table 12 about the relative function. See Table 14 and 16 about the relation between the gathering and the changes of price in auction, wholesale and retail price support system is for two effects, one of which is constraint of the upper price, the other is rise of the lower price. Before the system control, the equation in three year average calculated as below, $Y_{b}$ =18, 907.7455+15435.9364 t (r=0.89) where the origin t=0 is the November and the units are month. Post the system control, $Y_{p}$ =30, 047.9636+1, 631.1721t (r=0.97) therefore, this system has an effect only on the rise of lower price, Average annual margins of laver products at four market levels according to the consumer spent is below. EXPORTING MARKET Japanese demand function of laver products is, Log D=5, 289+1, 108 Log Y-1, 395 Log P (r=0.987) where D is Japanese laver demand, Y income variable, P price variable. according to which income elasticity is 1. 1 and price elasticity is 1.4. Laver production in 1970 tile highest record till then, is estimated as six billion sheets. But the recent improvement of laver culture techniques, the production of seeds and freezing storage of seeds has been stabilized. Futher new culture farms have been developed by means of break- water fences or by floating culture method. These improvements have been backed up with increased demand of laver products. Import quantity and price of Korean laver products are restrained by three organizations, that is producer, distributor and consumer. This relationship calculated by regression equation shows that import is influenced only producer organization, at the sacrifice of consumer profit. For increase to export of laver products, we urgently require to open foreign trade of laver products for Japanese consumer, .and Japan has political responsibility to solve Korean laver structure. But with long run timeseries, as regards Japanese production and import quantity, importing function shows increasing trend as below, 250 million sheets <3, 947.1674+0.005 $L_{g}$ >) 600 million sheets where $L_{q}$ is relative production quantity of laver in Japan. (unit; 100 thousand sheets) Our Export effort should be put on the highly processed products whithin the restraind quote.ote.

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A Study on the Sensory Evaluation and Nutritional Analysis of Functional Laver Added with Sericulture Powder (양잠산물분말을 첨가한 조미김의 영양성분분석에 관한 연구)

  • Kim, Ae-Jung;Yuh, Chung-Suk;Woo, Koung-Ja;Kang, Young-Lim;Lim, Young-Hee;Kim, Mi-Won;Kim, Moung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.20 no.4
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    • pp.416-420
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    • 2005
  • This study was carried out to make functional laver added with sericulture powder which have a effect of prevention adult diseases such as diabetes mellitus, hypertention, and obesity. In our lab. a lot of study have been performed about functional effect of sericulture(mulberry leaf, silkpeptide and silkworm) for examples decrease of serum cholesterol, triacylglyceride and control of serum glucose in rat. sericulture powder was prepared by pulverizing freeze-dried. Functional laver samples were prepared, and the sensory evaluation quality, physical characteristics and mineral contents of those were compared. In case of overal quality of sensory evaluation, silkpeptide powder laver was lower than other samples. The content of moisture of functional laver added with sericulture powder samples(control, sample 1, 2, 3) were 0.30, 0.98, 0.24 and 0.28%, respectively. The content of crude protein of functional laver added with sericulture powder samples were 40.50, 44.10, 56.75, and 62.50%, respectively. The content of crude fat of functional laver added with sericulture powder samples were 4.00, 4.10, 4.00 and 4.40%, respectively. The content of ash of functional Laver added with sericulture powder samples were 7.07, 7.53, 7.60 and 7.27%, respectively. The content of calcium of functional laver added with sericulture powder samples were 219, 253, 224 and 229mg/100g, respectively. The content of potassium of functional laver added with sericulture powder samples were 1879, 1919, 1890 and 1907mg/l00g, respectively. The content of iron of functional laver added with sericulture powder samples were 18.03, 18.23, 18.46 and 18.53mg/100g, respectively. The content of zinc of functional laver added with sericulture powder samples were 1.86, 4.47, 4.57 and 5.64mg/100g, respectively. The content of manganese of functional laver added with sericulture powder samples were 4.50, 8.50, 7.00 and 6.00 mg/100g, respectively. It was concluded that this functional laver added with sericulture powder is low calorie, high protein and high mineral health food which have a preventive effect of adult disease.

Changes in Toxicity of Porphyra tenera Precontaminated with Fluoranthene During Processing (Fluoranthene으로 오염시킨 김의 가공처리중 독성변화)

  • Kim, Jong-Sang;Park, Kwan-Ha;Hwang, In-Young
    • Environmental Analysis Health and Toxicology
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    • v.14 no.3
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    • pp.75-79
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    • 1999
  • Due to increasing marine pollution there is a great possibility that seaweed is contaminated with polycyclic aromatic hydrocarbons (PAHs). To investigate the effect of processing on PAM removal from Porphyra tenera (laver) contaminated PAH, laver was contaminated with fluoranthene known to have a strong photoinduced toxicity, followed by washings and drying, which are usual processes for dried laver preparation. Sample at each step was collected and its toxicity was evaluated using cultured animal cells as well as analyzing PAH contents. Fluoranthene level in laver was significantly lowered by sequential washings with sea water and distilled water, but not by drying. Fluoranthene content in raw laver right after contamination was 221 ppm and decreased to 130 ppm by washings with seawater plus distilled water while its level was not lurker lowered by drying process. Cytotoxicity and photoinduced cytotoxicity in mammalian cells were significantly elevated in laver extracts containing fluoranthene. Cellular arylhydrocarbon hydroxylase (AHH), one of the biomarkers for cellular accumulation of PAH, was greatly induced by laver extract contaminated with fluoranthene. These results suggest that photoinduced toxicity and AHH activity can be used to monitor contamination of seafood by PAHs. Fluoranthene accumulated in laver was efficiently removed by sequential washings with seawater and tap water for 24 hrs and 12 hrs, respectively.

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Development and Characterization of Seasoned Laver with Concentrated Cooking Oyster Effluent Using RSM (반응표면분석법을 활용한 조미굴김의 개발 및 특성)

  • Kang, Sang In;Lee, Jung Suck;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.2
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    • pp.156-164
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    • 2020
  • 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.

A Real-time Vision Inspection System at a Laver Production Line (해태 생산라인에서의 실시간 시각검사 시스템)

  • Kim, Gi-Weon;Kim, Bong-Gi
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • 2007.06a
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    • pp.601-604
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    • 2007
  • In this paper dose a laver surface check using a real time image process. This system does false retrieval of a laver at a laver production line. At first, a laver image was read in real time using a CCD camera. In this paper, we use an area scan CCD camera. Image is converted into a binary code image using a high-speed imaging process board afterwards. A laver feature is extracted by a binary code image. Surface false retrieval is finally executed using a laver feature. In this paper, we use an area feature of a laver image.

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Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera) (마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성)

  • Hwang, Eun-Sun;Tai, Nhuan Do
    • Korean journal of food and cookery science
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    • v.30 no.4
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    • pp.472-479
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    • 2014
  • The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.