• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.393-398
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• 2000

To extend utilization of alginate from the sea tangle, Laminaria japonicus, depolymerized alginates (HAG-10, average molecular weight 10,000; HAC-50, average molecular weight 50,000; HAG-100, average molecular weight 100,000) were obtained by hydrolysis of alginate by heating at $12^{\circ}C$. The effects of each depolymerized alginate on excretion of cholesterol, glucose and namium in rats were investigated. The total excretion rate (${\%}$) of cholesterol and cadmium was the highest in rats administered with HAG-50, The rate was $45.81{\%} and 59.02{\%} with HAG-50$. It was high in the order of $45.78{\%} and 56.05{\%}$ in HAG-100, $41.28{\%}$ and $55.96{\%}$ in alginate, and $32.11{\%} and 44.92{\%} in HAC-10$, respectively. In the case of HAG-50, it significantly (p<0.01) prevented the serum glucose level of rats from rising within 30 min and 60 min after glucose loading or administration among all the samples, but it had no particular effects on the serum insulin level. In conclusion, it was suggested that HAG-50, in which the alginate had a decreased molecular weight, while still retaining its desirable functions as a dietary fiber, was effective in excretion of harmful substances, such as cadmium and cholesterol, and in lowering glucose activities in serum of rats.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.654-659
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• 2002

To investigate the effects of preparation conditions of encapsulating ester compounds on retention rate of core material in microcapsules prepared with sea tangle alginate, the amounts of ester compounds migrated gelling solution (1 M $CaCl_2$) and washing water from microcapsules that were prepared by adding kinds of ester compound, by controlling ratios of emulsifier to ester compounds and by differing ratios of alginates (wall material) to ester compounds (core material) were measured. Also the amount of ester compounds retained in microcapsules was measured. The higher weight molecular of ester compounds were, the lower amounts of ester compounds migrated gelling solution and washing water from microcapsules were, But its amounts retained in microcapsules were increased, The changes of ethyl caprylate amount migrated gelling solution and washing water from microcapsules prepared by increasing ratios of emulsifier to ethyl caprylate were little, but its half-lives in microcapsules during storage at 25$^{\circ}C$ were steeply increased. Increasing ratios of wall material to core material, ethyl caprylate amount migrated gelling solution and washing water from microcapsules showed 1.8$\~$$2.0\%$ and 2.9$\~$$3.5\%$ respectively but half-lives of ethyl caprylate retained in alginate microcapsules were increased.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.

• Analytical Science and Technology
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• v.20 no.3
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• pp.227-236
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• 2007

This study was carried out to estimate the contents of heavy metals (Hg, Pb, and Cd) in seaweeds (n=169) which are closely related to food resources. The contents of heavy metals in the laver were found as follows; Hg was highly detected in the east coastal area ($0.0509{\pm}0.0635mg/kg$), Pb in the south coastal area ($0.0509{\pm}0.0635mg/kg$), Cd in the south coastal area ($1.3785{\pm}0.7754mg/kg$). In the sea mustard, Hg was highly detected in the south coastal area ($0.0152{\pm}0.0116mg/kg$), Pb in the east coastal area ($0.1633{\pm}0.2888mg/kg$), Cd in the south coastal area ($0.7141{\pm}0.4952mg/kg$). In the sea tangle, Hg was highly detected in the south coastal area ($0.0177{\pm}0.0118mg/kg$), Pb in the east coastal area ($0.0728{\pm}0.1025mg/kg$), Cd in the south coastal area ($0.1640{\pm}0.1253mg/kg$). In the sea lettuce, Hg, Pb, and Cd were highly detected from the west coastal area. In the fusiforme, Hg and Cd were highly in the west coastal area, Pb in the south coastal area. In general brown algae showed the highest level of Hg, Pb, and green algae showed the highest level of Cd Additionally, the significant correlation was observed between Hg and Cd (r=0.513, p<0.01), between Cd and Pb (r=0.420, p<0.05). The weekly average intakes of Hg, Pb and Cd from seaweeds takes about 0.17~10.30 % of PTWI (Provisional Tolerable Weekly Intakes) that FAO/WHO Joint Food Additive and Contaminants Committee has set to evaluate their safeties.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.

• Journal of Ocean Engineering and Technology
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• v.21 no.4
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Microbiology and Biotechnology Letters
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• v.32 no.4
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• pp.362-365
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• 2004

The fucoidan from Laminaria relicollected at Wando in Korea was purified with the yield of 2.3% in mass. The monosaccharide composiof the purified fucoidan was nearly identical to that of the commercial standard: fucose 63.71 %, xylose 22.98%, galactose 6.62%, mannose 0.24%, and uronic acid 3.26%. Microorganisms capable of degrading the purified fucoidan were isolated from the colonies on the minimal medium containing 0.2% of purified fucoidan as a sole carbon source. Of these isolates, a strain showing a relatively higher capability to degrade fucoidan, up to 63%, was partially characterized as a Gram positive, aerobic, moderately halophilic marine bacterium.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• KSBB Journal
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• v.22 no.4
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• pp.265-269
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• 2007

Fucoidan from sea tangle (Laminaria japonica) was isolated by hot water extraction, and partially purified. The in-vitro glucose and bile acid retarding effects of the partially purified fucoidan were investigated. Fucoidan exhibited 27.06$\sim$21.42% of retarding index for glucose and 33.50$\sim$27.02% of retarding index for bile acid during in vitro dialysis experiment for 2 hours. These retarding effects on glucose and bile acid diffusion was considered as a relatively good or very good, suggesting the prevention from diabetes and arteriosclerosis of some extent.