222 Nguyen Thanh Tri ㆍ최용준ㆍ Thi Hong Phuong Nguyen ㆍ Therese Ariane Neri ㆍ최병대. (Zhang et al., 2004).,,,, (Pyropia yezoensis),, (Jung et al., 2016)., (P

한수지 51(3), 221-229, 2018 Original Article Korean J Fish Aquat Sci 51(3),221-229,2018 방사무늬김 (Pyropia yezoensis) 의가열조건및저장기간에따른영양소와색소함량의변화 Nguyen Thanh Tri 1,2 최용준 1 Thi Hong Phuong Nguyen 1 Therese Ariane Neri 1 최병대 1 * 1 경상대학교해양식품공학과 / 해양산업연구소, 2 칸토대학교 Changes in Nutrient and Pigment Contents of Laver Pyropia yezoensis Based on Heating Process and Storage Thanh Tri Nguyen 1,2, Yong-Jun Choi 1, Thi Hong Phuong Nguyen 1, Therese Ariane Neri 1 and Byeong-Dae Choi 1 * 1 Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Korea 2 Department of Aquatic Nutrition and Products Processing, Can Tho University, Can Tho, Vietnam Various types of dried laver Pyropia yezoensis have een produced in response to increasing demand and other laver goods manufactured using different processing methods are continuously eing developed. The dried laver used in this experiment was initially heated at 165 for 3 seconds, followed y second heating at a high temperature (340-350 ) to increase the storage period and enhance taste and flavor. Nutrient analysis of each sample heated under three conditions revealed that the protein and lipid contents were highest in samples from D company, while the carohydrate contents remained relatively stale. After storage for 10 weeks at room temperature, changes in the composition were evaluated. The results showed decrease in protein (30%-49%) and essential amino acid contents. During storage, the major unsaturated fatty acids contained in dried laver slightly changed to 53.4%-56.0% in the form of EPA, while saturated fatty acids slightly increased to 18.4%-22.6% in the form of palmitic acid. The variales derived from fatty acid composition, such as atherogenic and thromogenic, and hypocholesterolemic/hypercholesterolemic dietary indices, and polyunsaturated fatty acids/saturated fatty acids ratio, also indicated reasonale levels of staility. However, the laver should e consumed within 2 months. Key words: Dried-laver, Nutrient, Pigment, Heating process, Storage 서론., (Cho et al., 2009)., 2017 5,740, (KMI, 2018). 30% 1% methionine, threonine, leucine, isoleucine, lysine, valine (Kang et al., 1987)., A, B, D, E, B2 (Dawaczynski et al., 2007).,, https://doi.org/10.5657/kfas.2018.0221 Korean J Fish Aquat Sci 51(3) 221-229, June 2018 This is an Open Access article distriuted under the terms of the Creative Commons Attriution Non-Commercial Licens (http://creativecommons.org/licenses/y-nc/3.0/) which permits unrestricted non-commercial use, distriution, and reproduction in any medium, provided the original work is properly cited. Received 20 March 2018; Revised 9 April 2018; Accepted 18 April 2018 *Corresponding author: Tel: +82. 55. 772. 9147 Fax: +82. 55. 772. 9149 E-mail address: dchoi@gnu.ac.kr Copyright 2018 The Korean Society of Fisheries and Aquatic Science 221 pissn:0374-8111, eissn:2287-8815

222 Nguyen Thanh Tri ㆍ최용준ㆍ Thi Hong Phuong Nguyen ㆍ Therese Ariane Neri ㆍ최병대. (Zhang et al., 2004).,,,, (Pyropia yezoensis),, (Jung et al., 2016)., (Pyropia tenera),,,,.,,, 42.4%, (Hwang, 2013).. 재료및방법 실험재료, D. 1 165 3 340 3 (SH 340), 345 3 (SH 345) 350 3 (SH 350). (39 27 18 cm). 2016 9 5 10. 15 3. 일반성분의분석 AOAC (2005)., semimicro Kjeldahl, Bligh and Dyer (1959),, phenol-sulfuric acid (Duois et al., 1956). Phenol-sulfuric acid 150 L 13 ml 5% (w/v) phenol 150 L H 2 SO 4 750 L 10. vortex 30 490 nm, glucose (Sigma-Aldrich Ltd., St. Louis, MO, USA). 총아미노산및무기질의분석 1.0 g 6.0 N HCl 2 ml, heat ing lock (HF21, Yamato Scienific Co., Tokyo, Japan) (110, 24 h) glass filter sodium citrate uffer (ph 2.2). (Biochrom 30, LKB Biochem Ltd., Camridge, UK). Kim (2014) conc. HNO 3 inductively coupled plasma spectrophotometer (ICP, Atomscan 25, Thermo Fisher Scientific Inc., Waltham, MA, USA). 지방산조성및영양가분석 Bligh and Dyer (1959) chloroform: methanol (2:1, v/v). AOCS (1990) 0.5 N NaOH-methanol, 12% BF 3 -methanol methylester. capillary column (Omegawax-320, 30 m 0.25 mm i.d., Supelco Ltd., Bellefonte, PA, USA) GC (gas chromatography; Shimadzu GC-17A, Kyoto, Japan). GC column 180 5 min 230 3 /min 15 min, Inj (Injector) 250, FID (Flame Ionization Detector) 260 carrier gas He (1.0 kg/cm 2 ), split ratio 1:100. GC-MS (gas chromatography-mass spectrometry) menhaden oil ECL (equivalent chain length). atherogenic index (AI), index of thromogenicity (IT) hypocholesterolemic/ hypercholesterolemic ratio (h/h) Ulricht and Southgate (1991). AI=[12:0+(4 14:0)+16:0]/[ MUFA+ PUFA(n-6)+(n-3)] IT=(14:0+16:0+18:0)/[(0.5 MUFA)+(0.5 PUFA(n- 6))+(3 PUFA(n-3))+(n-3)/(n-6)] h/h=(18:1n-9+ 18:2n-6+20:4n-6+18:3n-3+20:5n-3+22:5n- 3+22:6n-3)/(14:0+16:0) PUFA/SFA (polyunsaturated FA/saturated FA)

가공방법에따른방사무늬김 (Pyropia yezoensis) 의영양상태 223. 색소성분분석 chlorophyll a, carotenes Kumar et al. (2010) 0.5 g ethyl acetate 20 ml Ultra Turrax (15,000 rpm, 3 min) (2,737 g, 20 min, Hanil SME Co., Anyang, Korea). UV spectrophotometer chlorophyll a 662 nm, chlorophyll 644 nm, carotene 470 nm (Lichtentaler and Wellurn, 1985). C a = 10.05A 662-0.776A 644 C = 16.37A 644-3.140A 662 C x+c = 1000A 470-1.280C a - 56.7C /230 phycoilins Beer and Eshel (1985)., 0.1 g 0.1 M phosphate uffer (ph 6.8) 5 ml 4 12,096 g. UV spectrophotometer (Shimadzu 1600, Tokyo, Japan) 455, 564, 592, 618, 645 nm, phycoerythrin phycocyanin. 통계처리 Phycoerythrin (mg/ml)= [(A 564 -A 592 )-(A 455 -A 592 ) 0.20] 0.12 Phycocyanin (mg/ml)= [(A 618 -A 645 )-(A 592 -A 645 ) 0.51] 0.15 SPSS Version 18.0 (SPSS Inc., Chicago, IL, USA) program One-way ANOVA-test, Duncan multiple range test (P<0.05). 결과및고찰 가열온도에따른저장중김의일반성분의변화,,,.. 1 160, 2 340 (), 345 (SH345), 350 (SH350) 3. 3 Tale 1. Proximate composition of dried laver Pyropia yezoensis under different heating process and room temperature storage Sanple Storage weeks Crude protein (%) Carohydrate (%) Lipid (%) Moisture (%) Ash (%) SH345 SH350 D 0 36.9±0.04 41.6±0.16 f 10.0±0.24 11.3±0.22 f 2.6±0.05 4 37.3±0.07 c 40.0±0.17 e 9.8±0.18 a 10.5±0.12 e 2.7±0.04 7 38.2±0.10 c 39.7±0.21 d 9.6±0.16 a 9.1±0.10 d 2.7±0.06 10 35.4±0.07 a 39.5±0.10 d 14.1±0.11 d 6.4±0.13 2.4±0.19 a 0 36.0±0.12 a 41.6±0.20 f 9.8±0.18 a 13.9±0.31 g 1.5±0.03 a 4 38.3±0.11 c 41.0±0.23 f 9.8±0.09 a 9.3±0.18 d 1.5±0.02 a 7 38.9±0.30 c 39.2±0.36 d 9.4±0.10 a 8.1±0.09 cd 1.6±0.03 a 10 36.8±0.14 31.6±0.19 a 10.5±0.31 9.5±0.16 d 1.6±0.01 a 0 41.1±0.24 d 39.8±0.18 d 10.2±0.20 14.5±0.26 g 1.7±0.12 a 4 41.3±0.15 d 36.7±0.22 c 10.4±0.32 10.2±0.31 e 1.7±0.10 a 7 38.9±0.09 c 36.4±0.31 c 9.5±0.11 a 10.2±0.33 e 1.6±0.08 a 10 36.0±0.15 a 35.5±0.32 9.0±0.16 a 5.5±0.13 a 1.7±0.02 a 0 45.1±0.23 f 39.8±0.18 d 15.2±0.35 f 10.5±0.20 e 1.7±0.21 a 4 43.3±0.18 e 36.7±0.30 c 14.4±0.26 e 9.2±0.12 d 1.7±0.09 a 7 38.9±0.09 c 36.4±0.30 c 12.5±0.09 c 7.2±0.06 c 2.6±0.08 10 39.0±0.13 c 35.5±0.21 13.1±0.15 cd 5.5±0.07 a 1.7±0.01 a, 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 in secondary heating; D, commercial dried laver. Values expressed as mean±sd of triplicates. Data in the same column with different letters significantly vary from each other (P<0.05).

224 Nguyen Thanh Tri ㆍ최용준ㆍ Thi Hong Phuong Nguyen ㆍ Therese Ariane Neri ㆍ최병대 0, 4, 7, 10. D (Tale 1)., 10.5-14.5%. 10 SH350 D 5.5%, SH345 6.4%, 9.5% (P<0.05). Hwang (2013) 9.69% 5 3.66%, 1.49%.. (KS, 2004) 37%, 32%, 7 38%. 0.73% 10% D 15.2%. 39.8-41.6% D 39.8%. 10 10 SH345 31.6%. 10 (P<0.05). 가열온도에따른저장중김의아미노산및무기질의변화 Tale 2., SH345, SH350 D 35.4, 35.1, 40.4 44.6 g/100 g D. 10, SH345, SH350 D 33.7, 23.4, 22.9 23.1 g/100 g, D 48.2%. Ala 5.8, 5.9, 5.9 5.2 g/100 g, Pro 3.6, 2.9, 3.2, 3.0 g/100 g, Tale 2. Amino acids composition of dried laver Pyropia yezoensis under different heating process and room temperature storage 0 week (g/100 g) 10 weeks (g/100g) SH345 SH350 D SH345 SH350 D Aspartic acid 2.9±0.3 2.8±0.2 2.5±0.1 3.8±0.6 3.2±0.2 2.5±0.1 2.7±0.1 3.2±0.1 Threonine* 1.8±0.1 1.8±0.1 2.1±0.1 2.8±0.1 2.2±0.1 1.6±0.1 1.6±0.1 1.6±0.1 Serine 2.3±0.1 2.4±0.2 2.8±0.1 1.9±0.0 2.7±0.1 2.2±0.1 2.3±0.1 1.5±0.0 Glutamic acid 3.5±0.2 3.6±0.5 3.3±0.4 3.3±0.2 4.2±0.3 3.4±0.2 2.7±0.0 2.9±0.1 Proline 3.6±0.1 2.9±0.1 3.2±0.2 3.0±0.1 1.9±0.1 0.6±0.0 1.0±0.0 0.7±0.0 Glycine 3.0±0.4 3.1±0.2 2.6±0.2 2.0±0.0 4.3±0.2 2.2±0.1 2.2±0.0 2.0±0.2 Alanine 5.8±0.6 5.9±0.4 5.9±0.5 5.2±0.8 6.9±0.4 4.5±0.4 4.4±0.1 4.3±0.3 Cystine 0.3±0.0 0.3±0.0 0.4±0.0 0.6±0.0 0.3±0.0 0.1±0.0 Tr Tr Valine* 2.4±0.6 2.5±0.1 2.8±0.1 3.5±0.2 1.8±0.2 1.3±0.0 1.4±0.0 1.3±0.2 Methionine* 0.4±0.0 0.5±0.0 0.4±0.0 0.1±0.0 0.3±0.0 0.3±0.0 0.2±0.0 0.1±0.0 Isoleucine* 1.3±0.0 1.3±0.1 1.4±0.2 1.6±0.2 1.2±0.0 1.0±0.0 1.0±0.0 0.7±0.0 Leucine* 2.4±0.2 2.5±0.1 2.9±0.2 3.1±0.2 0.3±0.0 0.2±0.0 0.3±0.0 0.3±0.0 Tyrosine 0.8±0.0 0.6±0.0 1.9±0.2 2.7±0.0 0.2±0.1 0.1±0.0 0.1±0.0 0.1±0.0 Phenylalanine* 1.0±0.0 1.0±0.1 2.0±0.1 1.5±0.1 0.6±0.0 0.5±0.0 0.4±0.0 0.4±0.0 Histidine 0.4±0.0 0.4±0.0 2.1±0.0 2.6±0.0 0.4±0.0 0.3±0.0 0.2±0.0 0.4±0.0 Lysine* 1.9±0.1 1.9±0.1 2.1±0.4 3.9±0.2 1.9±0.1 1.6±0.1 1.4±0.1 2.0±0.1 Arginine 1.8±0.1 1.8±0.0 2.0±0.3 3.0±0.2 1.5±0.1 1.0±0.1 1.0±0.2 1.6±0.1 Total 35.4 35.1 40.4 44.6 33.7 23.4 22.9 23.1 *Essential amino acids. Tr; trace amount;, 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 in secondary heating: D, commercial dried laver. Values expressed as mean±sd of triplicates.

가공방법에따른방사무늬김 (Pyropia yezoensis) 의영양상태 225 Glu 3.5, 3.6, 3.3, 3.3 g/100 g, Gly 3.0, 3.1, 2.6, 2.0 g/100 g, Asp 2.9, 2.8, 2.5, 3.8 g/100 g. 10 Trp., Cys Met. Leu Pro. Jung et al. (2016) > >. Ala, Val, Glu, Asp, Leu, 149.58 mg/g, 106.08 mg/g, 75.38 mg/g. (Shpigel et al., 1999), MOF (2014) 323.58 mg/l, 70.7 mg/l (Ren et al., 2013), 0.9495 mg/l (Hodoki and Tetsuo, 2006). Tale 3. K D K. Fe, Cu, Mn, Zn., K>P>Na>Mg>Ca, K>P>Ca>Mg>Na. P>K>Ca>Na>Mg (Jung et al., 2016; Kim et al., 2014). Hwang (2013) K, P, Ca, Mg Na. Ca K. P, Cd, Co, Cr, As. Son et al. (2012),, 1 JECFA (Joint FAO/WHO Expert Committee on Food Additives) 1 (HQ, Hazard quotient), (,, ) JECFA PTWI (Provisional Tolerale Weekly Intake) 1 JECFA 1. 가열온도에따른저장중김의지방산조성의변화 Tale 3. Mineral composition and heavy metal content of dried laver Pyropia yezoensis under different heating process and room temperature storage Minerals 0 week (mg/g) 10 weeks (mg/g) SH345 SH350 D SH345 SH350 D K 9.03±0.16 7.83±0.17 8.52±0.06 5.53±0.01 6.12±0.00 5.88±0.00 7.03±0.00 2.53±0.00 Ca 1.06±0.03 2.45±0.01 0.99±0.02 2.12±0.0 2.11±0.00 1.21±0.08 1.48±0.02 1.41±0.05 Mg 1.63±0.04 1.85±0.01 1.51±0.02 3.27±0.00 2.92±0.00 2.09±0.00 2.19±0.00 1.58±0.00 Na 6.93±0.14 5.98±0.03 6.34±0.07 7.02±0.00 6.86±0.00 6.01±0.00 6.26±0.00 3.18±0.00 P 3.07±0.06 2.30±0.02 2.62±0.02 1.50±0.00 1.84±0.00 1.68±0.01 1.76±0.00 1.35±0.00 Fe 0.80±0.00 0.17±0.00 0.10±0.00 0.59±0.00 0.67±0.00 0.03±0.00 0.04±0.00 0.26±0.00 Cu Tr 0.02±0.00 0.07±0.00 0.03±0.00 Tr Tr Tr Tr Zn 0.23±0.00 0.21±0.00 0.37±0.00 0.21±0.00 0.11±0.00 0.13±0.00 0.15±0.00 0.14±0.00 Mn Tr Tr Tr 0.18±0.00 Tr Tr Tr Tr Heavy metals P Tr Tr Tr 0.03±0.00 Tr Tr Tr 0.02±0.00 Cd Tr Tr Tr Tr Tr Tr Tr Tr Co Tr Tr Tr Tr Tr Tr Tr Tr Cr Tr Tr Tr Tr Tr Tr Tr Tr As Tr Tr Tr Tr Tr Tr Tr Tr Tr, trace;, 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 in secondary heating; D, commercial dried laver. Values expressed as mean±sd of triplicates.

226 Nguyen Thanh Tri ㆍ최용준ㆍ Thi Hong Phuong Nguyen ㆍ Therese Ariane Neri ㆍ최병대 Tale 4. cis-5,8,11,14,17-eicosapentaenoic acid (EPA, 20:5n-3) 53.4-56.0%, hexadecanoic acid (16:0) 16.7-19.1%, cis-9-octadecenoic acid (18:1n-9) 3.0-4.4%, cis-9,12-octadecadienoic acid (18:2n-6) 2.6-3.3% 77.2-79.5%, 3, 60%. 10 SH350 57.7%, D. Tale 4. Fatty acids composition of dried laver Pyropia yezoensis under different heating process and room temperature storage 0 week (%) 10 weeks (%) SH345 SH350 D SH345 SH350 D 14:0 0.5±0.0 0.5±0.0 0.4±0.0 0.6±0.0 0.6±0.0 0.6±0.0 0.5±0.0 0.7±0.0 15:0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.2±0.0 0.2±0.0 0.2±0.0 0.2±0.0 16:0 17.2±0.4 16.7±0.5 17.6±0.6 19.1±0.3 18.4±1.0 19.6±1.2 21.4±2.1 22.6±2.1 18:0 1.9±0.1 2.6±0.1 2.5±0.1 2.4±0.1 2.4±0.1 3.0±0.1 3.1±0.2 3.9±0.1 20:0 0.5±0.0 0.4±0.0 0.4±0.0 0.5±0.0 0.7±0.0 0.5±0.0 0.5±0.0 0.6±0.0 22:0 0.2±0.0 0.2±0.0 0.2±0.0 0.2±0.0 0.2±0.0 0.3±0.0 0.3±0.0 0.2±0.0 SFA 20.4±0.2 20.5±0.1 21.2±0.3 22.9±0.0 22.5±0.2 24.2±0.5 26.0±0.4 28.2±0.3 16:1n-7 1.5±0.0 1.4±0.0 1.4±0.0 1.5±0.0 0.5±0.0 0.4±0.0 0.3±0.0 0.4±0.0 18:1n-9 3.0±0.1 3.8±0.2 3.6±0.2 4.4±0.3 2.4±0.2 1.6±0.1 1.8±0.1 2.0±0.2 18:1n-7 0.7±0.0 0.6±0.0 0.6±0.0 0.5±0.0 0.6±0.0 0.6±0.0 0.5±0.0 0.4±0.0 20:1n-9 2.4±0.1 2.1±0.1 2.3±0.2 2.0±0.0 1.8±0.1 1.4±0.1 1.3±0.0 1.5±0.1 20:1n-7 0.2±0.0 0.2±0.0 0.2±0.0 0.1±0.0 0.2±0.0 0.2±0.0 0.2±0.0 0.2±0.0 MUFA 7.8±0.1 8.1±0.1 8.1±0.1 8.5±0.2 5.5±0.1 4.2±0.1 4.1±0.2 4.5±0.2 18:2n-6 3.3±0.2 3.3±0.2 2.6±0.3 3.2±0.5 2.4±0.2 2.1±0.1 2.0±0.2 2.0±0.2 18:3n-3 1.3±0.0 1.3±0.0 1.2±0.0 1.2±0.0 1.3±0.0 1.3±0.0 1.3±0.0 1.3±0.0 18:4n-3 0.3±0.0 0.3±0.0 0.3±0.0 0.3±0.0 0.3±0.0 0.4±0.0 0.3±0.0 0.3±0.0 20:4n-6 0.3±0.0 0.2±0.0 0.3±0.0 0.3±0.0 0.4±0.0 0.3±0.0 0.3±0.0 0.6±0.0 20:2n-6 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 20:3n-6 1.1±0.1 1.2±0.1 1.3±0.1 1.5±0.1 0.7±0.0 0.5±0.1 0.4±0.1 0.6±0.1 20:3n-3 0.2±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.2±0.0 0.2±0.0 0.2±0.0 0.4±0.0 20:4n-3 0.6±0.1 0.6±0.0 0.4±0.0 0.4±0.0 0.5±0.0 0.4±0.0 0.3±0.0 0.4±0.0 20:5n-3 56.0±1.3 55.1±0.9 53.4±0.7 54.6±1.0 56.0±1.3 56.0±1.3 51.0±1.3 52.0±1.3 22:4n-6 2.0±0.1 1.9±0.1 2.0±0.1 1.5±0.1 1.8±0.2 1.7±0.1 1.8±0.2 1.3±0.1 PUFA 65.2±0.2 64.1±0.2 61.7±0.1 63.2±0.2 63.7±0.2 63.0±0.2 57.7±0.2 59.0±0.1 PUFAn 3 58.4±0.1 57.4±0.1 55.4±0.1 56.6±0.1 58.3±0.1 58.3±0.1 53.1±0.1 54.4±0.1 PUFAn 6 6.5±0.1 6.5±0.1 6.0±0.1 6.3±0.1 5.0±0.1 4.4±0.1 4.3±0.1 4.0±0.1 n-3/ n-6 9.0±0.1 8.8±0.1 9.2±0.1 9.0±0.0 11.7±0.1 13.3±0.2 12.3±0.1 13.6±0.2 n-6/ n-3 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 PUFA/SFA 3.2±0.1 3.1±0.2 2.9±0.1 2.8±0.0 2.8±0.1 2.6±0.2 2.2±0.1 2.1±0.1 AI 0.3±0.0 0.3±0.0 0.3±0.0 0.3±0.1 0.3±0.0 0.3±0.0 0.4±0.1 0.4±0.0 IT 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.1±0.0 0.2±0.0 h/h 3.6±0.1 3.7±0.1 3.4±0.1 3.2±0.2 3.3±0.1 3.0±0.1 2.6±0.1 2.5±0.1 AI, Atherogenic Index; IT, Index of Thromogenicity; h/h, hypocholesterolemic/hypercholesterolemic ratio; PUFA/SFA, polyunsaturated fatty acid/saturated fatty acid ratio;, 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 in secondary heating; D, commercial dried laver. Values expressed as mean±sd of triplicates.

가공방법에따른방사무늬김 (Pyropia yezoensis) 의영양상태 227 monoenes. 18:2n-6, 18:1n-9 16:0 (Kim et al., 2014). Kim et al. (2014) EPA (eicosapentaenoic acid). Son and Choe (2014) EPA 54-55%, palmitic acid 18%, arachidonic acid 7%, oleic acid 5%., U/S 3.90, 120 40 300, 250 2 5 3.87, 3.86, 3.84, 3.81,. PUFA (polyunsaturated fatty acids)/sfa (saturated fatty acids) 3.13-3.58, 2.05-3.08 PUFA SFA. AI TI 0.3 0.1 (Simichi et al., 2017). h/h (Santos-Silva et al., 2002). 0.1. 가열온도에따른저장중김의색소성분의변화 Tale 5. chlorophyll a, carotene, 2.59-2.87 mg/g, D 2.90 mg/g (P<0.05). 2 4 10-40%. 10 90%. 1. chlorophyll,,, aw, Tale 5. Pigment content (mg/g) of dried laver Pyropia yezoensis under different heating process and room temperature storage Sample Storage weeks Chlorophyll a Chlorophyll Total carotene Total pigments 0.11±0.01 1.27±0.15 1.49±0.13 2.87 i SH345 0.10±0.00 1.14±0.12 1.37±0.09 2.61 h 0 SH350 0.10±0.00 1.25±0.10 1.24±0.16 2.59 h D 0.14±0.01 1.28±0.08 1.48±0.12 2.90 i 0.11±0.01 0.66±0.08 1.36±0.09 2.13 g SH345 0.09±0.01 0.71±0.03 0.94±0.12 1.74 de 4 SH350 0.10±0.01 0.81±0.07 0.76±0.08 1.67 d D 0.12±0.03 0.75±0.05 1.28±0.11 2.15 g 0.10±0.00 0.68±0.06 1.24±0.07 2.02 f SH345 0.11±0.00 0.75±0.03 0.75±0.02 1.61 cd 7 SH350 0.10±0.01 0.52±0.05 0.91±0.04 1.53 c D 0.11±0.01 0.54±0.04 1.19±0.06 1.84 e Tr 0.08±0.01 0.11±0.02 0.19 SH345 Tr 0.05±0.01 0.06±0.00 0.11 a 10 SH350 Tr Tr Tr 0.05 a D Tr 0.09±0.01 0.11±0.02 0.20 Tr, trace amount;, 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 in secondary heating; D, commercial dried laver. Values expressed as mean±sd of triplicates. Data in the same column with different letters are significantly different from each other (P<0.05).

228 Nguyen Thanh Tri ㆍ최용준ㆍ Thi Hong Phuong Nguyen ㆍ Therese Ariane Neri ㆍ최병대 Phycoerythrin (mg/g) Fig. 1. Phycoerythrin content (mg/g) of dried laver Pyropia yezoensis under different heating process at room temperature storage., 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 C in secondary heating; D, commercial dried laver. Phycocyanin (mg/g) 0.025 0.02 0.015 0.01 0.005 0 0.012 0.01 0.008 0.006 0.004 0.002 0 a a c c c e 0 4 7 10 f a a c f Storage time (week) g SH345 SH350 D Fig. 2. Phycocyanin content (mg/g) of dried laver Pyropia yezoensis under different heating process at room temperature storage., 340 in secondary heating; SH345, 345 in secondary heating; SH350, 350 C in secondary heating; D, commercial dried laver. (Jo, 2003). Chlorophyll a 546.89 mg/kg 120 40 300, 250 2 5 519.92, 499.22, 510.80, 500.53 mg/kg (P<0.05), 90% chlorophyll a (Son and Choe, 2014). Hong et al. (1997) 200 10 chlorophyll, Lee et al. (1990) 120 1 h chlorophyll 85%. chlorophyll, carotene phycoilins 0 4 7 10 c d Storage time (week) g h SH345 SH350 D c c d d e h i c d (Oh et al., 2013).,, chlorophyll (Jayasankar, 2004). Phycoerythrin D 2.03 mg/g, 1.95 mg/g, SH345 1.43 mg/g, SH350 0.73 mg/g,. Phycocyanin D 0.98 mg/g, 0.94 mg/g, SH345 0.86 mg/g, SH350 0.31 mg/ g 60%, 40% (Fig. 1).,, phycoilins 2.51, 3.30, 3.27 mg/g phycoilins. Phycoilins phycoerythrin 1.96-2.10 mg/g, phycocyanin,, 0.53, 1.34, 1.17 mg/g,.,,,, (Ishihara et al., 2008; Lin and Stekoll, 2011). 사사 (LINC). References AOAC. 2005. Official Method of Analysis of AOAC Intl., 18th ed. Method 934.01, 979.09A, 920.39, 942.05. Association of Official Analytical Communities, Gaithersurg, MD, U.S.A. AOCS. 1990. AOCS Official Method Ce 1-89. In Fatty Acid Composition y GLC, Marine Oils. Champaign, IL: Author. Open Access Lirary. Retrieved from https://www.oali. com/references/ 8496404 on Mar 8, 2015 Beer S and Eshel A. 1985. Determining phycoerythrin and phycocyanin concentrations in aqueous crude extracts of red algae. Aust J Mar Fresh Res 36, 785-792. Bligh EG and Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physio 37, 911-917. http://dx.doi.org/10.1139/059-099. Cho SM, Kim BM, Han KJ, Seo HY, Han YN, Yang EH and Kim DS. 2009. Current status of the domestic processed laver market and manufactures. Food Sci Indus 42, 57-70. Dawczynski C, Schuert R and Jahresis G. 2007. Amino acids, fatty acids, and dietary fier in edile seaweed products. Food Chem 103, 891-899. http://dx.doi.org/10.1016/j.food-

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