Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp.

Abstract

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of 300°C. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment (300°C, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

“…Furthermore, Ultra-high temperature short time (UHTST) processing is a method of sterilization, where the product is heated to a high temperature for a short duration (usually less than 1 s) to eliminate all microorganisms and extend shelf life [ 59 ]. The UHT method was applied for seasoned laver Pyropia spp (Korean seafood), with temperatures reaching 300 °C [ 66 ]. This UHT method has more prolonged shelf life, compared to the other heating methods, reaching >12 months.…”

Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.

“…Our previous study, thermal oxidative stability of six vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) was investigated (Kim et al, 2015). In commercial seasoned laver products, a mixture of corn, sesame, and perilla oils is most frequently used.…”