Effect of Processing Conditions on Nutritional Components and Antioxidant Activity in Retort Seaweed Products

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  • MIYABE Yoshikatsu
    Food Research Institute, Aomori Prefectural Industrial Technology Research Center Hokkaido University
  • OCHIAI Toko
    Hokkaido University
  • KUMAGAI Yuya
    Food Research Institute, Aomori Prefectural Industrial Technology Research Center
  • KISHIMURA Hideki
    Food Research Institute, Aomori Prefectural Industrial Technology Research Center

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  • 海藻レトルト食品の栄養成分および抗酸化力に及ぼす製造条件の影響
  • カイソウ レトルト ショクヒン ノ エイヨウ セイブン オヨビ コウサンカリョク ニ オヨボス セイゾウ ジョウケン ノ エイキョウ

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Abstract

<p>We aim to study the effects of various manufacturing process parameters on nutritional components (proximate components, fatty acid,and mineral content) and antioxidant activity (DPPH radical-scavenging activity) in retort products. This study followed an orthogonal experimental design, and analysis of variance was used for data analysis. We analyzed retort products based on five manufacturing process parameters, namely, raw materials, package conditions, seasoning solution, heating temperature, and heating time. The results revealed that raw materials, seasoning solution, and heating time of retort products have the greatest impact on the nutritional component content and antioxidant activity of the edible part of the products during the manufacturing process.</p>

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