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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 21 - 26 (6page)
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초록· 키워드
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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°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°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.
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참고문헌 (25)
참고문헌 신청
AOCS / 1990 / AOCS official and tentative methods of the American oil chemists’society / AOCS Press
Baydar H / 1999 / Pure line selection for improved yield, oil content and different fatty acid composition of sesame, Sesamum indicum / Plant Breeding 118 : 462 ~ 464
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181 : 1199 ~ 1200
Casal S / 2010 / Olive oil stability under deep-frying conditions / Food Chem Toxicol 48 : 2972 ~ 2979
Chiou A / 2009 / Pan-frying of French fries in three different edible oils enriched with olive leaf extract : Oxidative stability and fate of microconstituents / LWT ? Food S
Baydar H / 1999 / Pure line selection for improved yield, oil content and different fatty acid composition of sesame, Sesamum indicum / Plant Breeding 118 : 462 ~ 464
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181 : 1199 ~ 1200
Casal S / 2010 / Olive oil stability under deep-frying conditions / Food Chem Toxicol 48 : 2972 ~ 2979
Chiou A / 2009 / Pan-frying of French fries in three different edible oils enriched with olive leaf extract : Oxidative stability and fate of microconstituents / LWT ? Food S
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