Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Storage Conditions on Quality Stability of Dried Laver(Porphyra tenera)

건조김의 품질 안정성에 미치는 저장 조건의 영향

  • Published : 2003.03.01
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Abstract

Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a$_{w}$ , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a$_{w}$ 가 증가할수록, 저장온도가 높을수록 급격히 나빠지는 경향을 보였고 기체 및 광 차단 효과가 적은 포장지에 포장한 시료일수록 품질 안정성은 악화되었다.

Keywords

References

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