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KMID : 1134820080370010083
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.83 ~ p.89
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Oxidation Stability of Lavers Made with Garlic-Salt and Their Characteristics during Storage
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Jun Ye-Sook
Choi Mi-Kyeong
Kang Myung-Hwa
Park Soo-Jin
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Abstract
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In order to evaluate the oxidation stability, chemical compounds, and sensory for the garlic-salt laver, we prepared the garlic-salt laver added with different levels of salt and garlic power. The lipid per oxidation of garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS). In addition, the general chemical compounds of laver with garlic-salt were determined by moisture, crude lipid ash, and protein. The major tocopherol compounds of laver with garlic-salt were measured using HPLC system. The contents of α-tocopherol decreased with time, in contrast to γ-tocopherol which increased with time. The lipid profiles of laver with garlic-salt were high in linoleic acid although they did not change with time. Formation of TBARS of laver increased in control but did not increase in laver with garlic-salt. After 12 weeks, laver with 33% garlic-salt showed strong inhibition effect on TBARS formation. The sensory evaluation of laver with garlic-salt were tested. The results seem to indicate that laver with 33% garlic-salt can be used as a good ratio.
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KEYWORD
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laver , garlic , oxidation , antioxidant , TBARS
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