Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation and Quality Characteristics of Kimbugak Using Capsosiphon fulvescens

매생이(Capsosiphon fulvescens)를 이용한 김부각의 제조 및 품질특성 연구

  • Kim, Ah-Hyun (Institute of Seafood Safety and Toxicology, Mokpo National University) ;
  • Hong, Do-Hee (Department of Food Engineering, Mokpo National University) ;
  • Ryu, A-Ra (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Cho, Jong-Lak (Department of Food Engineering, Mokpo National University) ;
  • Kim, Jeong-Mok (Institute of Seafood Safety and Toxicology, Mokpo National University)
  • 김아현 (목포대학교 수산물안전독성연구소) ;
  • 홍도희 (목포대학교 식품공학과) ;
  • 류아라 (국립수산과학원 식품위생가공과) ;
  • 조종락 (목포대학교 식품공학과) ;
  • 김정목 (목포대학교 수산물안전독성연구소)
  • Received : 2017.02.16
  • Accepted : 2017.04.14
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

Keywords

References

  1. Choi HM, Sim CH, Shin TS, Bing DJ and Chun SS. 2011. Quality characteristics of Kimbugak with sea tangle powder. Korean J Food Nutr 24, 34-441. http://dx.doi.org/10.9799/ksfan.2011.24.3.434.
  2. Gamble MH, Rice P and Selman JD. 1987. Relationships between oil uptake and moisture loss during frying of potato slices from c.v.record UK tubers. Int J Food Sci Technol 22, 233-241. http://dx.doi.org/10.1111/j.1365-2621.1987.tb00483.x.
  3. Hwang ES. 2013. Composition of amino acids, minerals, and heavy metals in differently cooked laver (Porphyra tenera). J Korean Soc Food Sci Nutr 42, 1270-1276. http://dx.doi.org/10.3746/jkfn.2013.42.8.1270.
  4. Hong SC, Choe SN. 2009. Studies on the manufacture and quality characteristics of bread made with Capsosiphon fulvecense powder. Korean J Fish Mar Sci Edu 21, 28-42.
  5. Huang HL, Wang BG. 2004. Antioxidant capacity and lipophilic content of seaweeds collected from the Qingdao coastline. J Agric Food Chem 52, 4993-4997. http://dx.doi.org/10.1021/jf049575w.
  6. Jung BM, Shin TS, Kim DW and Chong KW. 2008. Physicochemical quality characteristics of tofu prepared with Mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 24, 691-698.
  7. Jung BM, Park SO and Shin TS. 2009. Development and quality characteristics of rice noodles made with added Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25, 180-188.
  8. Jung KJ, Jung CH, Pyeun JH and Choi YJ. 2005. Changes of food components in Mesangi (Capsosiphon fulvecense), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times. J Korean Soc Food Sci Nutr 34, 687-693. http://dx.doi.org/10.3746/jkfn.2005.34.5.687.
  9. Jung LJ, Song YO, Chung LN and Choe EO. 2013. Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf Bugak (korean fried cuisine) made by korean traditional recipe. Korean J Food Cookery Sci 29, 805-814. http://dx.doi.org/10.9724/kfcs.2013.29.6.805.
  10. Kang YS. 2000. A comprehensive bibliography on the fishery special commodity in Korea. Suhyupmunhwasa, Seoul, Korea, 418-442.
  11. Kim MJ, Hong SH, Chung LN, Choe EO and Song YO. 2014. Development of lotus root Bugak with plasma lipid reduction capacity by addition of Opuntia fIcus-indica var. saboten or green tea as a coloring agent. J Korean Soc Food Sci Nutr 43, 333-340. http://dx.doi.org/10.3746/jkfn.2014.43.3.333.
  12. Kim CS and Yun MH. 1999. Effect of microwave preheating and hydrogenated frying fats on the storage stability of Yackwa. Korean J Soc Food Sci 15, 264-271.
  13. Kim KW, Hwang JH, Oh MJ, Kim MY, Choi MR and Park WM. 2014. Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. Korean J Food Preserv 21, 702-709. http://dx.doi.org/10.11002/kjfp.2014.21.5.702.
  14. Kim CH, Lee JH and Lee MY. 2010. Physicochemical composition of Capsosiphon fulvescens. J Chosun Natur Sci 3, 174-180.
  15. Krokida MK, Oreopoulou V and Maroulis ZB. 2000. Water loss and oil uptake as a function of frying time. J Food Eng 44, 39-46. http://dx.doi.org/10.1016/S0260-8774(99)00163-6.
  16. Lee JM, Kim JA and Lee JM. 2002. Sensory and physicochemical attributes of Boogags using mulberry leaf. Korean J Dietary Culture 17, 103-110.
  17. Lee HJ, Choi JI and Choi SJ. 2012. Physiological activities and amino acid compositions of korean dried laver Porphyra products. Korean J Fish Aquat Sci 45, 409-413. http://dx.doi.org/10.5657/KFAS.2012.0409.
  18. Lee JH, Yoon JM. 2006. Genetic differences and variations in two Porphyra species (Bangiales, Rhodophyta). Korean J Aquaculture 19, 67-76.
  19. Lee JH, Kwak EJ, Kim JS and Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23, 83-89.
  20. Lee GW, Choi MJ and Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26, 381-389.
  21. Lee SH. 2011. Preference investigation for Maesengee sauce development and comparative analysis of preference for developed Maesengee sauce. Korean J Culinary Research 17, 251-262.
  22. Lee MS, Kim MY and Chun SS. 2008. Quality characteristics of Yukwa prepared with Rubus coreanus miquel extract using different puffing process methods. Korean J Food Cookery Sci 24, 382-391.
  23. MFDS (Ministry of Food and Drug Safety). 2015. Korean Food Standards Codex [Internet]. Retrieved from http://www.foodsafetykorea.go.kr/ on May 31, 2015.
  24. Oh SJ, Kim JI, Kim HS, Son SJ and Choe EO. 2013. Composition and antioxidant activity of dried laver, Dolgim. Korean J Food Sci Technol 45, 403-408. http://dx.doi.org/10.9721/KJFST.2013.45.4.403.
  25. Park JI, Chung GH, Kim BS and Hur JH. 1994. A study on the preparation of Boogags by traditional methods and improvement of preservation. J Korean Soc Food Nutr 23, 986-993.
  26. Park BH, Choi HK and Cho HS. 2001. A study on the oxidative stability and quality characteristics of Kimbugak made of aqueous green tea. J Korean Soc Food Sci Nutr 30, 557-564.
  27. Park JH, Ko SH and Yoo SS. 2010. Quality characteristics of wet noodles added with freeze-dried Maesangi powder. Korean J Food Cookery Sci 26, 831-839.
  28. RDA (Rural Development Administration). 2015. Food Composition Table (8th edition) [Internet]. Retrieved from http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list/ on May 31, 2015.
  29. Son SM, Kwon HO and Lee JH. 2011. Physicochemical composition of Capsosiphon fulvescens according to drying methods. J Korean Soc Food Sci Nutr 40, 1582-1588. http://dx.doi.org/10.3746/jkfn.2011.40.11.1582.
  30. Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H and Heo NC. 2005. Physicochemical composition of seaweed fulvescens (Capsosiphon fulvescens). Korean J Food Sci Technol 37, 912-917.