본 연구에서는 초산과 가열로 연화된 다시마의 유연조직을 유지하기 위하여 친수성이 강한hydrocolloid를 사용, 저장 중 연화 안정성, 열 용융 특성 및 점성, 관능성 등의 변화를 검토하였다. 그 결과 Avrami equation에서 고화속도상수는 carrageenan이 0.05로 가장 작게 나타났으며 저장기간 동안 연화 다시마 paste의 경도는 carrageenan의 경우는 저장 2일후에 거의 변화를 보이지 않았다. 또 경도속도는 carrageenan이 0.28 kg/mm/day로 가장 작게 나타났다. 연화 다시마 paste의 열용융 신전성(伸剪性)은 carrageenan이 가장 좋은 것으로 나타났으며 유동특성은 rheopectic을 나타내었다. 특히 carrageenan은 경시적인 점성 변화가 가장 적게 일어났으며 유의차(p<0.05)를 나타내었다. 연화 다시마의 L, a, b값의 변화는carrageenan의 경우 다른 것과 유의차를 보였으며(p<0.05) 색깔 선호도, 냄새, 응집성, 연화 정도, 가공 접합성, 그리고 전반적인 기호성 등은 carrageenan이 가장 좋은 것으로 나타났다. 결론적으로 친수성 hydrocolloid의 사용은 연화 다시마 Paste의 품질과 저장 안정성에 좋은 영향을 미치고 그 중 carrageenen이 연화 안정성에 가장 좋은 것으로 나타났다.
This study was carried out to examine softening stability, exponent of Avrami equation, color change, sensory characteristcs during storage when hydrocolloid was added to the sea tangle paste treated with acetic acid and heat treatment. Rate constant of solidification showed the least value of 0.05 in Avrami equation. In addition hardness of the softened sea tangle paste was not changed after two days of storage in case of carrageenan. Rate of hardness in the softened sea tangle paste formulated with carrageenan exhibited the lowest value of 0.28 kg/mm/day. Heat melting spreadability of the softened sea tangle paste showed the highest value in case of carrageenan and its fluid behavior was rheopectic. Viscosity change in the sea tangle paste formulated with carrageenan was the least during storage and its significant difference at the level of p < 0.05 was exhibited. Change of L, a and b value of softened sea tangle formulated with carrageenan during storage was significantly different at level of p<0.05. Color preference, odor, cohesiveness, softerness, process compatibility and overall acceptance of softened sea tangle were revealed to be in best when carrageenan was added. When hydrocolloid was added to the softened sea tangle paste, it showed the positive result in quality and storage stability of softened sea tangle paste. It was extremely effective on softening stability when carrageenan was added to the softened sea tangle paste.
