• Title/Summary/Keyword: laver pigment

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Effects of Dietary Supplementation of Green Pigment Sources on the Growth and Pigment Contents of Semisulcospira coreana (배합 사료내 녹색 원료 첨가에 따른 참다슬기(Semisulcospira coreana)의 성장 및 가식부 색소 함량 변화)

  • Park, Ji-Hoon;Kim, Esther;Jeong, Seong-Mok;You, Sang-Guan;Lee, Sang-Min
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.637-643
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    • 2019
  • Three separate feeding trials were performed to evaluate the dietary inclusion of pigments on growth and pigmentation of Semisulcospira coreana. In the first trial (Exp-1), snails (80 mg/snail) were fed diets containing green laver Enteromorpha intestinalis, seaweed fulvescens Capsosiphon fulvescens, chlorella Chlorella vulgaris, green tea, mugwort, kale, broccoli, sea tangle, dried laver Pyropia yezoensis, a synthetic edible dye, and a diet containing no pigment (control) for 12 weeks. Results showed that dietary treatments had no significant effects on growth performance. However, total chlorophyll and chlorophyll a contents of the snail's edible portion were markedly affected and the highest values were found in snails fed green laver. In the second (Exp-2) and third (Exp-3) experiments, the effect of green laver and chlorella were examined in diets for relatively smaller (35 mg/snail) and bigger (139 mg/snail) snails than those examined in the Exp-1, respectively. Feeding the bigger snails with chlorella significantly enhanced their growth rates compared to control group. Total chlorophyll and chlorophyll a contents of the edible portions of snails were significantly increased by dietary chlorella supplementation. These findings suggest that dietary green laver or chlorella could improve the pigmentation of S. coreana without any adverse effects on growth.

Toasting Effects on the Lipid Oxidation, Antioxidants, and Pigments of Dried Laver (Porphyra spp.) (토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화)

  • Son, Soojeong;Choe, Eunok
    • Korean Journal of Food Science and Technology
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    • v.46 no.6
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    • pp.677-681
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    • 2014
  • The effects of toasting, simulated gimgui (dried and toasted laver) manufacturing, on lipid oxidation and antioxidant and pigment contents of dried laver (Porphyra spp.) were evaluated by peroxide value (POV) and conjugated dienoic acid (CDA) value measurement, HPLC, and spectrophotometry. Dried laver was toasted for 40 or 300 s at $120^{\circ}C$, or for 2 or 5 s at $250^{\circ}C$. The POV and CDA contents were significantly higher in the toasted samples (0.60-0.69 mmol/kg and 2.17-4.20%, respectively) except in samples toasted at $120^{\circ}C$ for 40 s, compared to those in the non-toasted samples (0.43 mmol/kg and 1.21%, respectively). Chlorophyll was the most stable pigment during toasting (>90% retention), followed by carotenoids (50-77% retention) and phycocyanins and phycoerythrins (13-73% retention). Porphyran was the most stable antioxidant (>95% retention), and polyphenols, the most unstable antioxidant (24-75% retention). Despite the degradation of pigments and antioxidants during toasting, the dried laver still contained health-benefiting components after toasting.

COLOR FIXING EFFECT OF TANNIC ACID IN LAVER (탄닌산처리에 의한 김색소 고정효과)

  • HA Bong-Seuk
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.8 no.1
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    • pp.31-36
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    • 1975
  • A combination of two specifically different pigments, phycoerythrine and chlorophyll, gives the laver shining black color. This shining black color is the dominant factor in deciding tile quality of the dried product of laver (dried laver). Therefore, this experiment was carried out to know the effect of tannic acid as a pigment fixing agent. Raw laver, Porphyra spp., was treated with tannic acid solutions to prevent dissolution of biliproteins especially phycoerythrine in to the fresh water. This danger is mostly revealed when the chopped and shredded lavers are suspended in fresh water before the laver sheets are finally made. The influence of mechanical damage with different diameters of chopper plate on dissolution of the pigment was also mentioned. Theresultsobtainedareasfollows: 1. When the raw laver not yet chopped was stored for 3 days at $1\~5^{\circ}C$ in a dark place, the contents of chlorophyll and phycoerythrine decreased. 2. In the organoleptic test (Table 2,3,4),: the dried laver with a good coloration and surface gloss was obtained from a chopper plate with 7 mm or 3 mm. 3. A tannic acid solution of $0.02\%$ and $0.004\%$ appeared effective In preventing dissolution of phycoerythrine.

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Changes in Nutrient and Pigment Contents of Laver Pyropia yezoensis Based on Heating Process and Storage (방사무늬김(Pyropia yezoensis)의 가열조건 및 저장기간에 따른 영양소와 색소함량의 변화)

  • Nguyen, Thanh Tri;Choi, Yong-Jun;Nguyen, Thi Hong Phuong;Neri, Therese Ariane;Choi, Byeong-Dae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.3
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    • pp.221-229
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    • 2018
  • Various types of dried laver Pyropia yezoensis have been produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously being developed. The dried laver used in this experiment was initially heated at $165^{\circ}C$ for 3 seconds, followed by second heating at a high temperature ($340-350^{\circ}C$) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carbohydrate contents remained relatively stable. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variables derived from fatty acid composition, such as atherogenic and thrombogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonable levels of stability. However, the laver should be consumed within 2 months.

Preparation of Laver Powder and Its Characteristics (김분말의 제조와 특성)

  • Lee, Hyang-Hee;Lee, Jang-Wook;Rhim, Jong-Whan;Jung, Soon-Teck;Park, Yang-Kyun;Ham, Kyung-Sik;Kim, In-Chul;Kang, Seong-Gook
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1283-1288
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    • 1999
  • Effect of drying methods, such as natural solar drying, hot air drying$(at\;60^{\circ}C\;and\;105^{\circ}C)$, vacuum drying and freeze drying methods, on the quality of laver were investigated to develop optimum processing conditions for preparation of laver powder. Appreciable amount of laver pigments such as chlorophyll, carotenoid and phycobilin were lost during washing and drying process. Their loss was affected significantly by the method of drying. Among the methods tested, high temperature air drying was the worst in retaining laver pigment, while freeze drying was the best. Loss of vitamin C which was in the range of 75-99% was also affected by the method of drying. Isotherms for laver powder shelved sigmoidal shape and monomolecular layer moisture content of both laver powder(Porphyra dentata and Porphyra tenera) determined by the BET equation was 6.30%(dry basis). Laver powders prepared with Porphyra dentata and classified with 50-, 80- and 100- mesh sieves showed monomodal size distribution with the high frequency at 110-120, 100-110 and $80\;{\mu}m$, respectively, which indicated that size or laver powder was homogeneous.

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Properties of a Fish Surimi Mixture for Using Pigments from Laver Pyropia yezoensis (김(Pyropia yezoensis) 물 추출 천연 색소의 첨가에 의한 수리미 혼합물의 특성 변화)

  • Park, Ye-Lin;Han, Hyeon-Su;Kang, Yoo-Seok;Park, Jeong-Cheol;Seo, Hun-Seo;Choi, Ye-Hui;Kim, Su-Hyeong;Woo, Ka-Eun;Lee, Ga-Hye;Ahn, Dong-Hyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.55 no.6
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    • pp.802-807
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    • 2022
  • We investigated the physical properties and color values of surimi mixtures with added natural red pigments from laver Pyropia yezoensis. After adding the natural red pigment from seaweed extract to surimi, the hardness, gumminess, and chewiness of the surimi decreased compared to the negative controls. The L* color value was lower for the surimi mixture than the negative controls, but the a* and b* color values were higher. After cold storage for 7 days, the unheated surimi mixture showed increased firmness, but decreased adhesiveness. Moreover, the gumminess and chewiness of the surimi mixture stored after heating were increased compared to the pre-storage values. These results indicate that seaweed extract pigments may be used as additives for surimi, to increase the color preference, with little effect on the physical properties.

Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe (전통조리법으로 제조한 연근, 김, 깻잎 부각의 지방질과 색소 특성)

  • Jung, Leejin;Song, Yeongok;Chung, Lana;Choe, Eunok
    • Korean journal of food and cookery science
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    • v.29 no.6
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    • pp.805-814
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    • 2013
  • Lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were prepared with fermented glutinous rice batter and unroasted sesame oil or wheat flour batter and soybean oil and their physicochemical characteristics was evaluated. Bugak with fermented glutinous rice batter and unroasted sesame oil showed higher hardness, possibly brittleness than bugak with wheat flour batter and soybean oil. Oil absorption was higher in bugak with fermented glutinous rice batter and unroasted sesame oil than bugak with wheat flour batter and soybean oil, however, the lipid oxidation, evaluated by conjugated dienoic acid and p-anisidine values, was significantly lower in bugak with fermented glutinous rice batter and unroasted sesame oil. Frying oil strongly influenced the degree of lipid oxidation and fatty acid composition of bugak lipid. Different preparation of bugak did not show great effects on the contents of chlorophylls and carotenoids of dried laver and perilla leaf bugak, possibly due to protection by rice or wheat flour batter coating.

Manufacturing of Seasoning Oil as Sesame Oil Substituted used for Roasting Flavor (볶음향을 응용한 참기름 대체 향미유의 개발)

  • 구본순;김덕숙;정락철
    • The Korean Journal of Food And Nutrition
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    • v.15 no.4
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    • pp.337-341
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    • 2002
  • Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

Pigment Stability of Lavers Porhyra tenera Kjellman during Processing and Storage (김의 가공 저장중에 있어서의 색소의 안정도)

  • LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.2 no.2
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    • pp.105-133
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    • 1969
  • The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

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THE RELATION BETWEEN QUALITY AND CONTENT OF ZINC AND MAGNESIUM IN DRIED LAVER, PORPHYRA TENERA KJELLMAN (건해태(김)의 아연 및 마그네숨 함양과 품질과의 관계)

  • LEE Jong-Ho;HAN Sung-Bin;LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.7 no.2
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    • pp.63-68
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    • 1974
  • The growth of sea weeds is greatly affected by the environmental conditions of ambient water. Especially nutrient salts in sea water function as a major factor to the growth of lavers, so that the content of inorganic substances in lavers could he a criterion for quality evaluation of lavers. In this experiment, the relation between the quality and the content of Zinc and Magnesium which are not only physiologically active and closely related with pigments such as chlorophll and phycobilins but also important in quantify is discussed if such a measurement to be an index for quality evaluation. Sixteen samples of layers were collected from three different culture farms, 7 from Jangrim-Busan, 6 from Wando-Jeon Nam, 3 from Hadong-Gyeong Nam, and classified into 3 quality grades to each farm and to whole samples by organoleptic test. Zinc and Magnesium were analyzed by atomic absorption spectrophotometry. For pigment analysis, chlorphyll was extracted with 85 percent acetone, filtered and the absorbance was measured at 660 nm and the residue was further extracted with phosphoric buffer solution to determine the optical density for phycobilins at 560 nm. The result showed that the total content of Zinc and Magnesium varied between the farms, but kept consistent with quality grades from the same farm. The Zinc content was correlated proportion- ally with the content of phycobilins, and Magnesium content in total ash could roughly represent the content of chlorophll except some examples in which the Magnesium content of chlorophyll-ext ractresiduewasexceptionallyhigher. In conclusion the contents of these metals provide an applicable index for quality judgment of lavers.

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