• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.847-851
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• 2004

The contents of fucoxanthin in Undaria pinnatifida blade, stem and sporophyll were 87.6 mg/100 g, 62.4 mg/100 g and 127.7 mg/100 g, respectively. The fucoxanthin was analysed by using solvent fractionation, silica gel adsorption chromatography and HPLC techniques. Absorption spectrum of carotenoids extracted from Undaria pinnatifida was similar to the fucoxanthin carotenoids in sea mustard. The cleavage products formed by autoxidation of fucoxanthin were evaluated in order to elucidate possible oxidation products of fucoxanthin in liposomal suspension. Fucoxanthin solubilized at 50 $\mu$M in liposomal suspension formed five oxidized products. These results suggest that fucoxanthin might be cleaved to a series of cleavage products under the oxidative condition in liposomal suspension.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.438-444
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of sea tangle (Laminaria japonica) and sea mustard ( Undaria pinnatifida), This is a part of studies on the hydrolysis of seaweed using microorganisms. General process is difficult to extract of the useful constituent parts as intercellular mucilage, storage polysaccharide and mineral from seafood. It was screening to thirty-three microflora samples as destructed of tissue in sea tangle and sea mustard to about two hundred microflora samples from mountain, rice field, dry field, sea, seaside and fish market etc. in the neighborhood of Yeosu. Sufficient results of the naked eye observation were obtained at eight microflora samples as a feces of bull, a decayed pine tree, a soil of dry field, the mud of the banks in a rice Held, the water of a ditch in a rice Held, the weed of the banks in a rice field, the water in a rice field and leaved in the air, And the value of chemical analysis of the sample is much better in comparison with control. Accordingly, the hydrolysis of seaweed using microorganisms in the inside of these microflora samples can possibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.164-169
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• 1994

$Ca^{++}$ content and histochemical changes during processing Mooks prepared with sea mustard (Undaria pinnatifida) and sea tangle (Laminaria japonica) were studied. $Ca^{++}$ content of sea mustard Mook during gelation in $CaCl_2$ solution was not only increased fast, but also decreased fast during soaking in distilled water as comparing with that of sea tangle Mook. Both solubilization of the seaweeds by 1 % $K_2HPO_4$ and filtration of solubilized seaweed were decreased the extruding amount of $Ca^{++}$ from Mooks during soaking. The cell walls in sea mustard were likely irregular and ling, but those in sea tangle were regular and round shape. alginic acid was mainly occurred around cell walls. The alginic acid was gradually solubilized depending on heating and alkali treatment. Thus, the fillament cells in sea tangle were cut finely during processing Mook, while those in sea mustard were remained tolerably.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.149-154
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• 2007

An antibacterial substance to the Streptococcus mutans, a causative bacterium for decayed teeth, was isolated from the dried sea mustard, Undaria pinnatifida, and identified by GC and GC/MS. Acetone extract from the sea mustard (10.4 kg), was evaporated and partitioned to 4 fractions such as hexane, chloroform, butanol and water. The most active chloroform fraction were further purified through basic alumina, silicic acid and ODS column, successively, and finally, 3 antibacterial substances were isolated on the HPLC attached ODS column by using 95% MeOH and guided with UV detector (254 nm). Antibacterial substances (total 160mg, yield $1.5\times10^{-3}$%) had the same Rf value (0.42) on the TLC developed hexane diethyl ether acetic acid (80:30:1) and those methyl esters moved to 0.95. They were identified as the same unsaturated fatty acid, $C_{18:4,\;n-3}$ (3,6,9,12-octadecatetraenoic acid, stearidonic acid) compared relative retention times (15.5 min) with authentic fatty acid on the GC chromatogram. It was further confirmed unambiguously on the GC/MS giving molecular ion peak at m/z 290 which coincided with its methyl ester.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.325-330
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.