Abstract
This study examined the nutrient composition and taste properties of
Sargassum fusiforme (SF) from two locations in the Wando
region (Wando-eup: WD-A, Sinji-myeon: WD-B) and control region in Korea. The
protein content of the SF in Wando regions was higher than that of the control,
while the carbohydrate content was lower. The WD-A region had the lowest calorie
content and the highest ash level when compared to the other regions. The
potassium, iron, and zinc contents of the in WD-A were significantly higher than
the other groups, but the sodium, phosphorus, and magnesium contents were lower.
Free and constitutive amino acids, as well as the total and essential amino acid
content, were higher in Wando regions than in the control. When analyzing using
an electronic tongue, the SF from the WD-A region had the highest umami and
sourness and the lowest bitterness and sweetness. Therefore, the results of this
study can serve as fundamental data for seaweed research in the Wando
region.
Publisher
The Korean Society of Food Preservation
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