Comparative study of food components and sensory properties of common Porphyra yezoensis and functional Porphyra yezoensis.

摘要

Nutritional components and sensory properties of common Porphyra yezoensis and 3 functional P. yezoensis types produced by treatment with pyroligneous liquor, Salicornia herbacea or S. herbacea treated with oak charcoal were studied. Samples used in the study were provided by a local manufacturer. Proximate composition, mineral content, heavy metal content and amino acid content were analysed. Functional P. yezoensis generally had a higher mineral content than common P. yezoensis. Heavy metal content was not significantly different. Glutamic acid, glycine, isoleucine and phenylalanine contents were high in common and functional P. yezoensis. Alanine and phenylalanine levels were trebled in functional P. yezoensis. Levels of serine and lysine were higher in P. yezoensis with S. herbacea and with S. herbacea treated with oak charcoal than in other variants. There was little difference in sensory properties before grilling, however after grilling the functional P. yezoensis had good sensory properties, especially P. yezoensis with S. herbacea, which were better than those of P. yezoensis treated with pyroligneous liquor.