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Changes in the Quality of Raw Laver (Pyropia sp.) under Various Storage Condition
Hyeonbo Lee,Dong Hyeon Park,Jiseon Lee,Yeon-Ji Jo,Mi-Jung Choi 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Changes in the main quality factors of raw laver (Pyropia sp.) under refrigeration (5℃), supercooling (-2℃), and freezing (-18℃) conditions were determined for 15 days. At 9th, frozen and supercooled samples showed a similar appearance and color. However, refrigerated samples changed in redness. Additionally, we found chlorophyll-a of all treatments decreased as the storage temperature increased, and the storage period elapsed. The phycoerythrin (PE) content increased when the preserved period extended, and the storage temperature elevated. The number of aerobic bacteria for 15 days did not show a constant tendency among different conditions. Sweet and umami amino acids such as alanine and glutamate decreased when the storage temperature increased, however, an increase of bitter component components such as valine was also followed. In particular, the freezing sample was significantly more effective in maintaining quality than the other treatment groups. Additionally, the data shows that raw laver during freezing might be relatively stable to freeze denaturation. These results indicate that the quality of raw laver could be maintained at freezing for 15 days.