Oxidation stability of lavers made with garlic-salt and their characteristics during storage.

摘要

Oxidative stability, chemical composition and sensory properties of garlic-salt laver were studied. Garlic-salt laver was prepared with various levels of salt and garlic power. Lipid peroxidation of the garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS) and moisture, crude lipid content, ash and protein contents were determined. The major tocopherol compounds present were measured using HPLC. Contents of alpha-tocopherol decreased with time, in contrast to gamma-tocopherol which increased with time. The lipid profile did not change with time and was high in linoleic acid. TBARS of laver increased in an untreated control sample, but did not increase in laver with garlic-salt. After 12 wk, laver with 33% garlic-salt showed a strong inhibitory effect on TBARS formation. Sensory evaluation indicated that laver with 33% garlic-salt gave the best sensory properties.