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KMID : 1134820070360101314
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 10 p.1314 ~ p.1319
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Comparative Study of Food Components and Sensory Properties of Common Porphyra yezoensis and Functional Porphyra yezoensis
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Seo Hee-Young
Jung Bok-Mi
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Abstract
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This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoensis. Common components are more plentiful in functional Porphyra yezoensis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium, potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicornia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn’t a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoensis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.
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KEYWORD
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common and functional Porphyra yezoensis, food components, sensory properties
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