건해태 색택향상시험으로써, 초제작업에서 chopper plate의 mesh크기 별로 제품화하여 그 색소함량을 정량하고 원조저장중의 색소단백 용출방지시험을 하여 다음과 같은 결과를 얻었다. 1) 생해태를 냉암소에 저장하더래도 chlorophyll, phycoerythrine의 함량은 감소하였다. 2) 초제작업에서 chopper plate의 mesh의 눈금직경이 7mm, 3mm의 것으로 만든 건해태의 색택이 좋았다. 3) phycoerythrine의 용출방지에 $0.02\%$ 및 $0.004\%$ 탄닌산 용액이 가장 효과적이였다. 본 실험에 적극적인 지도와 협조를 하여주신 국립수산진흥원 이용가공과 여러 직원에게 감사드립니다.
A combination of two specifically different pigments, phycoerythrine and chlorophyll, gives the laver shining black color. This shining black color is the dominant factor in deciding tile quality of the dried product of laver (dried laver). Therefore, this experiment was carried out to know the effect of tannic acid as a pigment fixing agent. Raw laver, Porphyra spp., was treated with tannic acid solutions to prevent dissolution of biliproteins especially phycoerythrine in to the fresh water. This danger is mostly revealed when the chopped and shredded lavers are suspended in fresh water before the laver sheets are finally made. The influence of mechanical damage with different diameters of chopper plate on dissolution of the pigment was also mentioned. Theresultsobtainedareasfollows: 1. When the raw laver not yet chopped was stored for 3 days at $1~5^{circ}C$ in a dark place, the contents of chlorophyll and phycoerythrine decreased. 2. In the organoleptic test (Table 2,3,4),: the dried laver with a good coloration and surface gloss was obtained from a chopper plate with 7 mm or 3 mm. 3. A tannic acid solution of $0.02\%$ and $0.004\%$ appeared effective In preventing dissolution of phycoerythrine.
