Comparative Study of Food Components and Sensory Properties of Common Porphyra yezoensis and Functional Porphyra yezoensis

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 p...

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Bibliographic Details
Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 36; no. 10
Main Authors Seo, H.Y. (Chonnam National University, Yeosu, Republic of Korea), Jung, B.M. (Chonnam National University, Yeosu, Republic of Korea), E-mail: jbm@chonnam.ac.kr
Format Journal Article
LanguageKorean
Published 01.10.2007
Subjects
common and functional Porphyra yezoensis
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
food components
PROXIMATE COMPOSITION
sensory properties
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Summary: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.
Bibliography:2008000868
Q01
ISSN:1226-3311
DOI:10.3746/jkfn.2007.36.10.1314