Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea

시판 건조김의 주요 영양성분

  • Kim, Ki-Woong (Department of Marine Bio Food Science, Chonnam National University) ;
  • Hwang, Jae-Ho (Department of Aqualife Science, Chonnam National University) ;
  • Oh, Myung-Joo (Department of Aqualife Medicine, Chonnam National University) ;
  • Kim, Min-Yong (Department of Refrigeration and Air Conditioning Engineering, Chonnam National University) ;
  • Choi, Myeong-Rak (Department of Biotechnology, Chonnam National University) ;
  • Park, Wook-Min (Department of Marine Bio Food Science, Chonnam National University)
  • 김기웅 (전남대학교 해양바이오식품학과) ;
  • 황재호 (전남대학교 양식생물학전공) ;
  • 오명주 (전남대학교 수산생명의학과) ;
  • 김민용 (전남대학교 냉동공조공학과) ;
  • 최명락 (전남대학교 생명산업공학과) ;
  • 박욱민 (전남대학교 해양바이오식품학과)
  • Received : 2014.05.07
  • Accepted : 2014.09.10
  • Published : 2014.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to provide basic date on the proximate composition and amino acid, fatty acid, sugar, and mineral contents of commercial dried lavers cultivated in Korea (in Seocheon, Wando, Goheung and Busan). The moisture, crude ash, crude fat, crude protein, and carbohydrate content ranges of the dried lavers were 5.67~7.43%, 8.01~8.95%, 1.54~2.25%, 37.77~39.98%, and 43.83~46.24%, respectively. The total amino acid, free amino acid, and essential amino acid concentrations were highest (25,982.15 mg/100 g, 4,545.44 mg/100 g, and 9,048.28 mg/100 g) in the dried lavers cultivated from Wando. The compositions of the fatty acids in four dried lavers were 16.30~22.15% saturated fatty acids, 6.04~7.73% monounsaturated fatty acids, and 70.33~76.03% polyunsaturated fatty acids. The sugar contents per 100 g of dried lavers were 3,678.84~4,052.52 mg of galactose, 2,112.30~2,473.86 mg of fructose, 1,103.74~1,648.39 mg of mannose, 361.67~590.21 mg of glucose, 8.63~10.38 mg of ribose, and 21.43~48.32 mg of xylose. The mineral concentrations in the dried lavers cultivated from Wando and Busan were low (Cu < Mn < Zn < Fe < Ca < Mg < Na < K), as were those in the dried lavers cultivated from Seocheon and Goheung (Cu < Mn < Zn < Fe < Mg < Ca < Na < K).

시판 건조김의 일반성분, 아미노산, 지방산, 구성당 및 무기질 함량을 분석한 결과는 다음과 같다. 수분 함량은 5.67~7.43%, 조회분 함량은 8.01~8.95%, 조지방 함량은 1.54~2.25%, 조단백질 함량은 37.77~39.98% 및 탄수화물 함량은 43.83~46.24%으로 산지에 따라 유의적인 차이를 나타냈다. 구성아미노산 함량은 건조김 100 g 당 완도가 25,982.15 mg, 부산이 23,847.35 mg, 고흥이 21,499.83 mg, 서천이 20,190.80 mg의 순으로, 필수아미노산은 건조김 100 g 당 완도가 9048.28 mg, 부산이 8003.11 mg, 고흥이 7178.65 mg, 서천이 7156.80 mg의 순으로, 유리아미노산 함량은 건조김 100 g 당 완도가 4,545.44 mg, 부산이 3,526.64 mg, 고흥이 3,103.19 mg, 서천이 2,871.62 mg의 순으로 산지에 따라 유의적 차이를 나타냈다. 주요 지방산 조성은 20:5n3가 64.50~70.06%, 16:0가 8.79~10.29%, 23:0가 3.15~7.36%, 22:1n9가 1.86~3.09%으로 산지에 따라 유의적 차이를 보였고 전체 지방산의 78.30~90.80%를 차지하였다. 구성당은 건조김 100 g 당 galactose가 3,678.84~4,052.52 mg, fructose가 2,112.30~2,473.86 mg, mannose가 1,103.74~1,648.39 mg, glucose가 361.67~590.21 mg의 순으로 산지에 따라 유의적 차이를 나타냈다. 무기질 함량은 완도 및 부산 김이 K, Na, Mg, Ca, Fe, Zn, Mn, Cu 순으로, 고흥 및 서천의 김은 K, Na, Ca, Mg, Fe, Zn, Mn, Cu 순으로 산지에 따라 유의적 차이를 보였다.

Keywords

References

  1. Cho SM, Kim BM, Han KJ, Seo HY, Han Y, Yang EH, Kim DS (2009) Current status of the domestic processed laver market and manufacturers. Food Sci Indust, 42, 57-70.
  2. Korea Statistical Information Service (KOSIS) (2010) Fishery Production Statistics, KOSIS (http://kosis.kr)
  3. Park CK, Kang TJ, Kim KS (2000) The nutritional and functional constituents of laver. Bull Fish Soc Inst Yosu Nat'l Univ, 9, 133-137
  4. Lee DS, Pyeun JH, Cho DM, Kim HR, Kim DS (1995) Trace components and functional saccharides in seaweed. Changes in proximate composition and trace elements according to the harvest season and places. Bull Korean Fish Soc, 28, 49-59
  5. Lee KH, Ryuk JH, Jung WJ (1990) Quality changes of dried lavers during processing and storage. 3. Changes in pigments, trypsin indigestible substrates (TIS) and dietary fiber content during roasting and storage. Bull Korean Fish Soc, 23, 280-288
  6. Kim SJ, Ma SJ, Jang YS (2005) Extraction and quality characteristics of porphyran from laver (Porphyra yezoensis) waste. Korean J Food Culture, 20, 446-450
  7. Hong SP, Koo JK, Jo KS, Kim DS (1997) Physicochemical characteristics of water or alcohol soluble extracts from laver Porphyra yezoensis. J Korean Soc Food Sci Nutr, 26, 10-16
  8. Lee HJ, Choi JI, Choi SJ (2012) Physiological activities and amino acid compositions of Korean dried layer Porphyra products. Korean J Fish Aquat Sci, 45, 409-413 https://doi.org/10.5657/KFAS.2012.0409
  9. Park CK, Park CH, Park JN (2001) Extractive nitrogenous constituents of dried Laver, Porphyra yezoensis. J Korean Fish Soc, 34, 397-402
  10. Yoshie Y, Suzuki T, Shirai T, Hirano T (1993) Free amino acids and fatty acid composition of various culture locations and prices. Nippon Suisan Gakkaishi, 59, 1769-1775 https://doi.org/10.2331/suisan.59.1769
  11. Ha BS (1977) A comparative study on fatty acid composition of marine benthic algae. Bull Korean Fish Soc, 10, 199-204
  12. Chung YH, Lee EH, Oh KS, Cha YJ, Ahn CB, Lee TH (1985) Lipid components of dried laver (Cultured Porphyra tenera and P. suborbiculata) produced at Wan-do in Korea. Bull Korean Fish Soc, 18, 433-438
  13. Park YH (1973) Changes in Sugars composition of dried lavers during storage. Korean J Food Sci Technol, 5, 235-239
  14. Park WM, Kang DS, Bae TJ (2014) Studies on organic acid, vitamin and free sugar contents of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. J Korean Soc Food Sci Nutr, 43, 172-177 https://doi.org/10.3746/jkfn.2014.43.1.172
  15. Kim DS, Lee DS, Cho DM, Kim HR, Pyeun JH (1995) Trace components and functional saccharides in marine algae. 2. Dietary fiber contents and distribution of the algal polysaccharides. J Korean Fish Soc, 28, 270-278
  16. Lee JH, Sung NJ (1980) The content of minerals in algae. J Korean Soc Food Nutr, 9, 51-58
  17. Mok JS, Lee TS, Son KT, Song KC, Kwon JY, Lee KJ, Kim JH (2011) Proximate composition and mineral content of laver Porphyra yezoensis from the korean coast. Korean J Fish Aquat Sci, 44, 554-559 https://doi.org/10.5657/KFAS.2011.0554
  18. Han JS, Lee YJ, Yoon MR (2003) Changes of chromaticity and mineral contents of laver dishes using various cooking methods. J East Asian Soc Dietary Life, 13, 326-333
  19. Lee KH, Song SH, Jeong IH (1987) 1. Quality evaluation of different grades of dried lavers and its changes storage. Quality changes of dried lavers during processing and storage. Bull Korean Fish Soc, 20, 408-418
  20. Jo KS, Do JR, Koo JG (1998) Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional alage-tea. J Korean Soc Food Sci Nutr, 27, 275-280
  21. Jo KS, Kim JH, Sin HS (1995) Effect of storage conditions on the oxidative stability of lipid in roasted and roasted-seasoned laver (Porphyra tenera). Korean J Food Soc Technol, 27, 902-908
  22. Seo HY, Jung BM (2007) Comparative study of food components and sensory properties of common Porphyra yezoensis and functional Porphyra yezoensis. J Korean Soc Food Sci Nutr, 36, 1314-1319 https://doi.org/10.3746/jkfn.2007.36.10.1314
  23. Jeon YS, Park SJ, Choi MK, Kang MH (2008) Oxidation stability of lavers made with garlic-salt and their characteristics during storage. J Korean Soc Food Sci Nutr, 37, 83-89 https://doi.org/10.3746/jkfn.2008.37.1.83
  24. Park WM, Kim KW, Kang DS, Bae TJ (2014) Studies on anion, element, chromaticity and antioxidant activities of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. J Korean Soc Food Sci Nutr, 43, 323-327 https://doi.org/10.3746/jkfn.2014.43.2.323
  25. Korean Food Standards Codex (2012) General test method. Korea Food and Drug Administration. Cheongwon, Korea, p 10-1-1, 10-1-6, 10-1-7, 10-1-42
  26. Folch J, Lees M, Sloane-Stanley GH (1957) A simple method for the isolation and purification of total lipids from animol tissues, J Biol Chem, 226, 497-509
  27. Wungaarden DV (1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal Chem, 39, 848-850 https://doi.org/10.1021/ac60251a031
  28. Shin TS, Zheng X, Do YW, Jeon SI, Woo HC, Kim NG (2011) Chemical properties of sea tangle (Saccharina japonica) cultured in the different depths of seawater. Clean Technol, 17, 395-405
  29. Chaplin MF, Kennedy JF (1994) Carbohydrate analysis: A practical approach, 2nd ed., Oxford University Press, Oxford, New York, USA, p 74-76
  30. Jung BM, Han KA, Shin TS (2011) Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. Korean Soc Food Sci Nutr, 40, 1271-1278 https://doi.org/10.3746/jkfn.2011.40.9.1271
  31. Noda H (1971) Biochemical studies on marine algae-II. Relation between quality and chemical composition of Asakusanori. Bull Japan Soc Sci Fish, 37, 30-34 https://doi.org/10.2331/suisan.37.30
  32. Park YH, Jang DS, Kim SB (1997) Processing of the sea food. Hyungsul Press, Seoul, Korea, p 166-168
  33. Noda H (1993) Chemistry of marine algae. In science of marine algae. Oishi K.(ed.) Asakura-Shoten, Tokyo, Japan, p 14-29
  34. Watanabe K, Sato Y (1974) Meat flavor. Japan J Zootech Sci, 45, 113-128
  35. Ruiz-Capillas C, Moral A (2001) Changes in free amino acids during chilled storage of hake (Merluccius merluccius, L.) in controlled atmospheres and their use as a quality control index. Eur Food Res Technol, 212, 302-307 https://doi.org/10.1007/s002170000232
  36. Choi MJ, Seo JN (2006) The effect of dietary taurine supplementation on plasma and liver lipid concentrations in rats. J East Asian Soc Dietary Life, 16, 121-127
  37. Chung EJ, Um YS, Nam HW, Park TS (2003) Changes in lipid peroxidation level and antioxidant enzyme activities of rats supplemented with dietary cholesterol and/or taurine. J Korean Soc Food Sci Nutr, 32, 1310-1317 https://doi.org/10.3746/jkfn.2003.32.8.1310
  38. Hong JW, Kim IH, Kwon OS, Kim JH, Lee JH, Min BJ, Lee WB, Lim MH, Choi SJ, Kim ES, Jeong YH (2003) Effects of taurine supplementation on growth performance, backfat thickness and cholesterol and taurine concentrations in finishing pigs. J Korean Soc Food Sci Nutr, 32, 598-602 https://doi.org/10.3746/jkfn.2003.32.4.598
  39. Lee HM, Paik IY, Park TS (2003) Effects of dietary supplementation of taurine, carnitine or glutamine on endurance exercise performance and fatigue parameters in athletes. Korean J Nutr, 36, 711-719

Cited by

  1. Composition of Amino Acid and Photosynthesis Pigment on Growing Season of Pyropia dentata (Rhodophyta) in Haenam, Korea vol.30, pp.4, 2018, https://doi.org/10.13000/JFMSE.2018.08.30.4.1248
  2. 원산지별 김의 일반성분 및 무기질, 아미노산 함량 비교 vol.30, pp.1, 2014, https://doi.org/10.13047/kjee.2016.30.1.098
  3. 매생이(Capsosiphon fulvescens)를 이용한 김부각의 제조 및 품질특성 연구 vol.50, pp.2, 2017, https://doi.org/10.5657/kfas.2017.0139
  4. 우리나라 주요 김 생산해역의 해수 및 물김에 대한 위생학적 평가 vol.50, pp.4, 2017, https://doi.org/10.5657/kfas.2017.0343
  5. Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers vol.61, pp.1, 2018, https://doi.org/10.1007/s13765-017-0338-0
  6. 방사무늬김(Pyropia yezoensis)의 가열조건 및 저장기간에 따른 영양소와 색소함량의 변화 vol.51, pp.3, 2014, https://doi.org/10.5657/kfas.2018.0221
  7. Comparative Analysis of Heavy Metals and Useful Components of Marine Resources with Potential Healing Properties vol.17, pp.4, 2019, https://doi.org/10.20402/ajbc.2019.0316
  8. 방사선 돌연변이 방사무늬김(Pyropia yezoensis)의 성분 분석과 항산화 활성 vol.53, pp.4, 2020, https://doi.org/10.5657/kfas.2020.0524
  9. 저장온도에 따른 마른김(Pyropia pseudolinearis)의 Bacillus cereus 성장예측모델 개발 vol.53, pp.5, 2020, https://doi.org/10.5657/kfas.2020.0699
  10. Biopeptides of Pyropia yezoensis and their potential health benefits: A review vol.11, pp.9, 2021, https://doi.org/10.4103/2221-1691.321127
  11. Inhibitory Effects of Porphyra tenera Extract on Oxidation and Inflammatory Responses vol.2021, pp.None, 2014, https://doi.org/10.1155/2021/6650037
  12. Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times vol.28, pp.6, 2021, https://doi.org/10.11002/kjfp.2021.28.6.705