Comparative Study of Food Components and Sensory Properties of Common Porphyra yezoensis and Functional Porphyra yezoensis

일반 김과 기능성 김의 식품성분과 관능평가 비교 분석에 관한 연구

  • Seo, Hee-Young (Dept. of Food Science and Nutrition, Chonnam National University) ;
  • Jung, Bok-Mi (Dept. of Food Science and Nutrition, Chonnam National University)
  • 서희영 (전남대학교(여수) 수산해양대학 영양식품학) ;
  • 정복미 (전남대학교(여수) 수산해양대학 영양식품학)
  • Published : 2007.10.30


This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoenis. Common components are more plentiful in functional Porphyra yezoenis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicomia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn't a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoenis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.


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