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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 27 - 33 (7page)
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초록· 키워드
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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 (Y1) and sensory score (Y2) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of Y1 and Y2 were 4.41 ± 0.3 h and 5.58 ± 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.
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참고문헌 (22)
참고문헌 신청
Baydar H / 1999 / Pure line selection for improved yield, oil content and different fatty acid composition of sesame, Sesamum indicum / Plant Breed 118 : 462 ~ 464
Bezerra MA / 2008 / Response surface methodology(RSM)as a tool for optimization in analytical chemistry / Talanta 76 : 965 ~ 977
Cho S / 2005 / Extracting optimization and physical properties of yellow fin tuna(Thunnus albacares)skin gelatin compared to mammalian gelatins / Food Hydrocoll 19 : 221 ~ 22
Cho S / 2009 / Current status of the domestic processed laver market and manufacturers / Food Sci Ind 42 : 57 ~ 70
Dorta E / 2013 / Optimization of factors affecting extraction of antioxidants from mango seed / Food Bioproc Technol 6 : 1067 ~ 1081
Bezerra MA / 2008 / Response surface methodology(RSM)as a tool for optimization in analytical chemistry / Talanta 76 : 965 ~ 977
Cho S / 2005 / Extracting optimization and physical properties of yellow fin tuna(Thunnus albacares)skin gelatin compared to mammalian gelatins / Food Hydrocoll 19 : 221 ~ 22
Cho S / 2009 / Current status of the domestic processed laver market and manufacturers / Food Sci Ind 42 : 57 ~ 70
Dorta E / 2013 / Optimization of factors affecting extraction of antioxidants from mango seed / Food Bioproc Technol 6 : 1067 ~ 1081
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