국내산 마른김의 물리화학적 및 관능적 품질지표를 이용한 품질등급체계 개발

Abstract

When producing a high-quality dried laver, selecting suitable raw materials and setting quality control indicators is very important. Therefore, this study was conducted to present primary data necessary for establishing the standard for grading determination of dried laver in Korea. The quality characteristics of dried and roasted laver were quantified using 61 samples. In this study, we used three types of dried laver. 1)Dried laver, Jaelae Gim (JG), is the product of raw laver, which belongs to Pyropia yezoensis etc. 2)Dried laver, Dol Gim (DG), is the product of raw laver, which belongs to P. dentata and P. seriata. 3)Dried laver, Gimbab Gim (GG), is the product to make Korean rice rolls, which belongs to P. yezoensis. To measure the physicochemical content and sensory quality of Pyropia sp. according to the local climate condition, we collected samples from the major production area of the west and south coast of Korea (Jindo, Wando, Shinan, Mokpo, Haenam, Goheung, Jangheung, Muan, Gunsan, Seochun, Busan). The analysis item was as follows. Proximate composition, major protein identification analysis using SDS-PAGE, beta-carotene content, thickness, color values (b), and sensual indicators including tenderness, flexibility, toughness, and brittleness. The approximate composition of a 100 g edible portion of all dried laver was 7.38±2.94 g moisture, 9.08±1.74 g ash, 0.53±0.44 g lipids, 36.85±3.03 g protein, and 46.34±3.62 g carbohydrate. Protein electrophoresis analysis showed that a major protein was found at 55 kDa, which was RubisCO (ribulose-1,5-bisphosphate carboxylase) which acts as carbon fixation during photosynthetic reactions for plant growth. The β-carotene content of all dried laver, a photosynthetic auxiliary pigment, was 7.29±4.93 mg/g. The content was in descending order RDL (11.95±7.92 mg/g), RGL (8.79±4.85 mg/g). A histogram confirmed the characteristics of the dried laver quality data distribution. Furthermore, ash content vs. pliability, protein content vs. pliability, and protein content vs. thickness showed high correlations (r=0.504, 0.545, and –0.563, respectively, P<0.01). As a result of analyzing the principal component analysis (PCA) to compare the characteristics of varieties by type, DDL and DJL were distinguished from DGL in the case of dried laver, and RGL and RJL were distinguished from RDL in the case of roasted laver. Therefore there are six quality indexes to be proposed in this study, and a quality grading system was developed using them. In conclusion, it is essential to distinguish between types of dried laver, in order to develop an objective quality grade of dried laver. The quality grading system of dried laver is expected to improve high-quality of dried laver in Korea.