• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.620-625
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• 2018

Pyropia yezoensis is one of the most extensively cultivated seaweeds used as food in Korea. However, the quality and yield of Pyropia farms are frequently affected by outbreaks of thallus discoloration. The objective of this study was to develop a simple and rapid method to evaluate P. yezoensis discoloration caused by nutrient deficiencies. A colorimeter was used to quantify the color of P. yezoensis in nutrient deficient media over 10 days. Quantitative values of lightness (L), redness (a), and yellowness (b) measured with a colorimeter were used as indicators of P. yezoensis discoloration. The vacuoles of P. yezoensis were observed at 4 days and swelled gradually from 6 days onward. The three colorimeter parameters L, a, and b values showed significantly different values with culture period. The lightness (L) value was darker initially, and continued to lighten over culture period. The yellowness (b) value increased, but the redness (a) value decreased throughout this study. The a/b ratio and redness (a) values from the colorimeter were important P. yezoensis color change indicators. The discoloration group of P. yezoensis had quantitative values for parameters of L above 70, a below 2.6, and b above 15.0. The results of this study showed that quantitative colorimetric measurements can be used as tools for simple and rapid detection of P. yezoensis discoloration.

• The Journal of Fisheries Business Administration
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• v.51 no.2
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• pp.15-24
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• 2020

As a first step in obtaining the minimum level of data needed to develop smart cultivation technology for Korean seaweed gim (Pyropia yezoensis), farming tests have been carried out using onshore aquaculture facilities. The aquaculture facility was built on paddy farmland on the west coast of Chungnam and received seawater from nearby sea. In this paper, we report the overall process and results of the aquaculture trials attempted in Korea's first onshore gim aquaculture facilities. In addition, the industrial possibility of gim production using the onshore aquaculture system will be discussed through the analysis of all expenses incurred in the test form.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.467-475
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• 2015

The effects of replacement of wheat flour with laver, Pyropia yezoensis, on the bread making properties and quality characteristics of bread were evaluated. The poor baking performance which arose from dried laver addition could be compensated by using exogenous enzymes (Flavouzyme) and baking aids. Laver hydrolysate was prepared by hydrolyzing laver using Flavouzyme for 9 hrs at $50^{\circ}C$. Doughs made by addition of laver hydrolysate (8% dried laver substitution level) showed excellent baking properties. Moreover, with the addition of glucose oxidase and hydro colloidal HPMC, loaf volume and crumb grain were improved for doughs containing laver hydrolysate. Both of intermediate fermentation and final proof time for doughs containing laver hydrolysate was shorter than that for conventional dough.

• Carbon letters
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• v.19
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• pp.79-88
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• 2016

As a replacement for activated carbon, biochar was synthesized and used for the adsorptive removal of formaldehyde and nitrogen oxide. Biochar was produced from the fast pyrolysis of the red marine macro alga, Pyropia tenera. The P. tenera char was then activated with steam, ammonia and KOH to alter its characteristics. The adsorption of formaldehyde, which is one of the main indoor air pollutants, onto the seaweed char was performed using 1-ppm formaldehyde and the char was activated using a range of methods. The char activated with both the KOH and ammonia treatments showed the highest adsorptive removal efficiency, followed by KOH-treated char, ammonia-treated char, steam-treated char, and non-activated char. The removal of 1000-ppm NO over untreated char, KOH-treated char, and activated carbon was also tested. While the untreated char exhibited little activity, the KOH-treated char removed 80% of the NO at 50℃, which was an even higher NO removal efficiency than that achieved by activated carbon.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.382-387
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• 2020

This study compared the nutritional characteristics of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (SL-CES) with those of commercial seasoned laver (C-SL). SL-CES had higher protein and lower ash contents than those of C-SL. However, the moisture and lipid contents did not differ between them (P>0.05). The total amino acid content of SL-CES was 21.79 g/100 g, similar to that of C-SL (21.49 g/100 g). The major amino acids in SL-CES were aspartic acid, glutamic acid, and alanine. The SL-CES contained 125.7 mg calcium, 461.6 mg phosphorus, 2183.7 mg potassium, 9.5 mg iron, and 2.6 mg zinc per 100 g SL-CES. These amounts were all higher than those in C-SL, except for Zn. The major fatty acids in SL-CES were 16:0, 18:1n-9, and 18:2n-6.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.556-563
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• 2016

We examined the removal of hazardous heavy metals (Cd, Cr, and Pb) from laver Pyropia sp. using citric, hydrochloric, and nitric acids. Under the same conditions, the quality of the laver samples was also evaluated using the variation in absorbance and major mineral levels. The heavy metals that accumulated in raw laver samples after 3 days in seawater included Pb (117.79 μg/g), Cr (33.53 μg/g), and Cd (10.54 μg/g) in descending order. The rate of heavy metal removal from laver was higher at lower pH for all acids used. However, its color changed unsatisfactorily at pH 2.0. After 10 min in seawater at pH 2.5, the heavy metals in laver were eliminated in the order Cd (68.7–81.6%), Pb (57.7–67.0%), and Cr (31.9–49.4%) using the three acids. The differences in heavy metal removal among acid types were not significant. The laver quality was not affected after 20 min at the pH range of 2.5–4.0. The maximum removal of heavy metals was from laver soaked for 10 min in seawater at pH 2.5 using the organic acid, citric acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.3
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• pp.221-229
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• 2018

Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at $165^{\circ}C$ for 3 seconds, followed by second heating at a high temperature ($340-350^{\circ}C$) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.5
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• pp.699-706
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• 2020

Predictive models in food microbiology are used for predicting microbial growth or death rates using mathematical and statistical tools considering the intrinsic and extrinsic factors of food. This study developed predictive growth models for Bacillus cereus on dried laver Pyropia pseudolinearis stored at different temperatures (5, 10, 15, 20, and 25℃). Primary models developed for specific growth rate (SGR), lag time (LT), and maximum population density (MPD) indicated a good fit (R²≥0.98) with the Gompertz equation. The SGR values were 0.03, 0.08, and 0.12, and the LT values were 12.64, 4.01, and 2.17 h, at the storage temperatures of 15, 20, and 25℃, respectively. Secondary models for the same parameters were determined via nonlinear regression as follows: SGR=0.0228-0.0069*T₁+0.0005*T₁²; LT=113.0685-9.6256*T₁+0.2079*T₁²; MPD=1.6630+0.4284*T₁-0.0080*T₁² (where T₁ is the storage temperature). The appropriateness of the secondary models was validated using statistical indices, such as mean squared error (MSE<0.01), bias factor (0.99≤B_f≤1.07), and accuracy factor (1.01≤A_f≤1.14). External validation was performed at three random temperatures, and the results were consistent with each other. Thus, these models may be useful for predicting the growth of B. cereus on dried laver.