Effect of Chitosan Treatment on the Quality of Dried Lavers

건조김 제조시 키토산처리가 품질에 미치는 영향

  • Park, Jeong-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Oho, Si-Won (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Sun-Young (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ham, Kyung-Sik (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 박정욱 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 오시원 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박선영 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 임종환 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 함경식 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 1999.08.31

Abstract

Chitosan was used to treat lavers during the production of dried lavers. In the procedure of washing the harvested lavers, the lavers were treated with various solutions of 0.1 and 0.01% of 30 cp chitosan and of 0.005 and 0.04% of 90 cp chitosan. Then treated lavers were processed as usual for the production of dried lavers. Significant differences between chitosan-treated and non-treated lavers were observed in flavor, in total microbial counts, and in the number of coliform microorganisms. Off-flavor of dried lavers was reduced significantly by treating with chitosan. Total microbial count was $3.7{\times}10^{4}$ cells/g in the non-treated dried lavers, but they were $5.7{\times}10^{3}$ cells/g and $2.1{\times}10^{3}$ cells/g, respectively, in the dried lavers treated with 0.01% and 0.1% of 30 cp chitosan. The number of coliform microorganisms was 240 cells/g in non-treated dried lavers. However, coliform microorganisms were not detected in the dried lavers treated with 0.1% of 30 cp chitosan. When the dried lavers were used to make Kimbab (rice rolled with laver), the number of total microorganisms increased very slowly during storage time at $20^{\circ}C$ in the Kimbab rolled with chitosan-treated dried lavers compared to that in the Kimbab rolled with non-treated dried lavers.

Keywords

chitosan;laver;rice rolled with laver (Kimbab);oligosaccharin