1992 Volume 39 Issue 4 Pages 357-362
The purpose of this paper is to define objective indices for quality evaluation of dried laver. The relation between physicochemical properties and organoleptic judgement was examined by analyzing 127 samples obtained from 10 culture grounds. The results are summarized as follows: (1) The correlation were significant at 1% probability level between sensory scores and 8 physicochemical values; chlorophyll a, total nitrogen, amino nitrogen, taurine, total free amino acid, color value L*, b*, and color (10/XX: trisutimulus values). (2) Physicochemical data were treated by principal component analysis. The variables employed were chlorophylla, total nitrogen, amino nitrogen, total free amino acid, 13 free amino acids (taurine, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, isoleucine, leucine, phenylalanine, lysine, arginine), color value L*, a* and b* (20 variables). The analytical results showed that the samples were classified into two groups in agreement with the classification of quality (high and low) on the basis of organoleptic judgement.
