양식미역의 이용가공에 관한 연구 : 1. 열처리방법에 따른 염장미역의 보장효과 1. Effect of Heat Treatment on the Storage Life of Dry Salted Undaria pinnatifida = STUDY ON PROCESSING AND UTILIZATION OF CULTURED UNDARIA PINNETIFIDA

다국어 초록 (Multilingual Abstract)

To examine the storage effect of the dry cured cultured undaria pinnetifida, its components were researched according to different places and periods of production and in heat treatment of it, how the different time, temperature and salt concentration can effect on tit storage was researched as follows;
In Pohang and Yeosu districts the most suitable period of processing was around the end of December and in Wando district, around the end of January.
When it was heat-treated separately at 90℃ and 100℃, there occurred the comparative low increase of organic acids and volatile acids, and the slight decrease of pigment.
When it was heat-treated in sea water and satuarated NaCI solution, the obvious change was not found in all components, and in fresh water organic acids and volatile acids were conspicuously increased.
When it was heat-treated according to the different heating time (long or short), there was no remarkable change in all components, but when heat-treated for 20 sec. the decrease of carotenoid was conspicuous. When heat-treated for 40sec. separately at 90℃ and 100℃ in sea water, better effect for storage was resulted.