• Journal of Chitin and Chitosan
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• v.22 no.4
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• pp.254-263
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• 2017

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at $4^{\circ}C$ for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.580-586
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• 2020

Fishery resources have been widely consumed as protein- and vitamin-rich food sources in the Korean diet. However, information regarding their vitamin levels is extremely limited. In this study, trienzyme-Lactobacillus casei method was validated and used to determine the folate contents in fishery foods. The trienzyme-L. casei method for folate analysis showed excellent accuracy (85.2 to 95.3% recovery) and precision (repeatability 1.4% RSD and reproducibility 2.4% RSD). Folate contents of 20 fish foods (4 fish, 3 crustaceans, 3 sea algae, 3 cephalopods, 4 shellfish, and 3 others) ranged from 1.75 to 97.98 ㎍/100 g. Furthermore, we found that the folate content in seaweed fusiforme was the highest, followed by gulfweed (69.73 ㎍/100 g). Folate analysis using the trienzyme-L. casei method was determined excellent based on the z-score of -0.3 in the Food Analysis Performance Assessment Scheme test. Analytical and method validation data generated in this study could be used to update the national food composition table on vitamin B9 in Korean fishery resources.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.133-141
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• 2007

There are produced more than 600,000 tons of seaweeds every year along the coast of the Korea. Jeonnam province, south-west coast area, of Korea is producing 93% of total amounts of seaweeds. The laver, sea mustard, and tangleweed maintain stability in the output and has been exported as a simple product processing through drying or salting. It was evaluated the low value-added products and limited the expansion for the consumption of seaweeds. The seaweeds contains 40-60% carbohydrate and structurally different compared with land plant. The dietary fiber from seaweeds has been known the function of facilitating the bowl movement, excretion the heavy metal in the body, lowering the blood cholesterol level, anti-coagulant of blood, and anticancer. Especially, brown algae including sea mustard, seaweed fusiforme, and tangleweed contains alginic acid, laminarin, mannitol, fucoidan which are lowering the blood cholesterol level, lowering blood pressure, and fusion of blood clot. Agar-agar, carrageenan, and porphyran compound in red algae are known to antimutagenicity and anticoagulant function. In spite of potential of seaweed as a main bio-resource, there are lack of research to facilitate the consumption with its functional properties and consumers are unsatisfied with simple processing products. Also, the seaweed by-product dump into the sea and cause pollution of the seawater. Therefore, there are needed the scheme to promote the consumption of seaweeds. The development of value-added products, finding functional properties from seaweeds, development the functional feed for animal using seaweed by-products, and utilization of unused algae for food or other industrial uses will increase fisherman's income as well as serve as an aid for the people health due to its functional properties. Using by-product of seaweed and unexploited seaweed are needed to development of bio-degradable food packaging material and functional feed for animal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.270-278
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• 1995

This report described on the soluble, insoluble, and total dietary fiber level depending on the harvesting seasons and habitats in 9 species of marine algae. Total dietary fiber contents were comprised $25.4-38.1\%$ (dry basis) in green laver and $35.4-43.8\%$in sea staghorn of green algae, $34.2-48.8\%$ in sea mustard, $37.5-47.8\%$ in seaweed fusiforme, $42.9-71.3\%$ in gulf weed, and $37.1-45.1\%$ in sea tangle of brown algae, and $31.3-40.5\%$ in laver, $51.5-60.4\%$ in seaweed dilatata, and $57.1-65.8\%$ in seaweed furcata of red algae. Relatively high levels of both soluble and insoluble dietary fibers were found in seaweed furcata and gulf weed. The ratio of soluble dietary fiber to total dietary fiber was the highest in green laver $(43.7-64.8\%)$, sea mustard $(17.5-31.3\%)$, and seaweed furcata $(44.7-63.2\%)$ in their respective groups. The highest level of algal polysaccharides was confirmed to be an alkali-soluble alginic acid $(9.0-15.1\%)$ in whole brown algae, porphyran$(5.8\%)$ in laver, agar $(20.0\%)$ in seaweed furcata, and carrageenan $(23.8\%)$ in seaweed dilatata of red algae.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.307-314
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• 2006

This study was conducted to screen in vitro angiotensin converting enzyme (ACE) inhibitory activities of methanol (MeOH) and aqueous extracts which were prepared by four different extractions-80% methanol extracts(ME) at $20^{\circ}C\;and\;70^{\circ}C$, respectively and aqueous extracts (AE) at both temperatures with the residue of the MEs-of ten marine green algae and nineteen brown algae collected along Jeju coast of Korea. Most marine brown algae extracts showed higher capacities than those of marine green algae in ACE inhibitory activity. Particularly, $70^{\circ}C$ MeOH extract (70ME) of Hizikia fusiforme showed the strongest inhibition activity (about 87%) among all the extracts. Also, 70 MEs of Enteromorpha linza, Ishige sinicola, Laminaria ochotensis, Petrospongium rugosum, Sagrassum horneri, Undaria pinnatifida and $20^{\circ}C$ MeOH extracts (20ME) of Myagropsis myagroides, Petrospongium rugosum, $20^{\circ}C$ aqueous extracts (20AE) of Codium contractum, Enteromorpha compressa, and $70^{\circ}C$ aqueous extracts (70AE) of Ecklonia cava, Petrospongium rugosum showed moderate ACE inhibitory activities more than 50% and the other extracts exhibited weak activities. On tile other hand, E. cava had the best ACE inhibitory activity among 70AEs. This indicates that 70AE of E. cava contains potential anti-ACE macromolecular. We tried to proteolytic digest 70AE of E. cava to induce production of anti-ACE peptides from E. cava 70AE. The enzymes used are five pretenses including Kojizyme, Flavourzyme, Neutrase, Alcalase, and Protamex, which are food grade-commercial enzymes from Novo Co. Flavourzyme-digest of E. cava 70AE showed the highest inhibitory activity about 90%. And the five different enzymatic digests of the E. cava 70AE ranged from 2.33 to 3.56 ${\mu}g/mL$, respectively in $IC_{50}$ values of anti-ACE activity.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.447-453
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• 2019

In this study, the contamination of 4 types of heavy metals (lead, cadmium, arsenic, and mercury) was monitored in 80 seaweeds and their processed products, and a food safety assessment was also carried out for these heavy metals. Lead, cadmium and arsenic were analyzed by ICP-OES and mercury was analyzed by mercury analyzer. The detection ranges of heavy metals were found as follows: Pb (N.D-0.802 mg/kg), Cd (N.D-0.759 mg/kg), As (0.134-17.296 mg/kg), and Hg (0.0005-0.0331 mg/kg). Pb and Hg showed no significant differences among seaweeds whereas Cd and As were significantly higher in the species hizikia fusiforme (P<0.05). Food safety assessment from seaweed intake was measured by PTWI (Provisional Tolerable Weekly Intake), PTMI (Provisional Tolerable Monthly Intake), and MADL (Maximum Allowable Daily Body Load) as set by JECFA (Joint FAO/WHO Expert Committee on Food Additives). Pb and Hg were 0.197%, 0.036% of PTWI respectively, while Cd was 1.877% of PTMI and As was 0.619% of MADL. Therefore, it was found that heavy metal levels of seaweed were low and was considered to be safe for consumption.