海藻アカモクの特徴と食品利用 : 福岡県筑前海産を中心として

URI http://harp.lib.hiroshima-u.ac.jp/it-hiroshima/metadata/9777
File
Title
海藻アカモクの特徴と食品利用 : 福岡県筑前海産を中心として
Author
氏名 村上 香
ヨミ ムラカミ カオリ
別名 Murakami Kaori
Subject
Sargassum horneri
chemical composition
dietary fiber
seasonal variation
physiological activity
Abstract

Seaweeds have been traditionally consumed as food in East Asian countries, especially in Japan, Korea and China. Recently, they have been generally accepted in part of the dairy diet as a low caloric food in Western countries. Seaweeds contain a large amount of mucilage polysaccharides, such as agar, alginate and carrageenan, which have been utilized as phycocolloids, gelling agents and emulsifiers in the food and pharmaceutical industries. Brown algae have been reported to contain the components of physiological activities. Thus, the demand for seaweeds as foods and biochemical resources is imcreasingly expected. However, limited numbers of seaweed species are available for practical use. Among the remaining unexplored species is Sargassum horneri, a brown alga growing in the coastal sea. S. horneri has been used as food only in some limited areas in Japan, but the food products processed by boiling it have recently appeared in the markets. To enable the practical use of S. horneri as an edible resource, it is important to obtain information about its nutritional components and their seasonal variations in relation to its growth and maturity. In the present review, the author explains about the potential of the Akamoku, S. horneri and food utilization, and discuss mainly that harvested from the Chikuzen Sea, Fukuoka, Japan.

Journal Title
広島工業大学紀要. 研究編
Volume
45
Spage
263
Epage
270
Published Date
2011
Publisher
広島工業大学
ISSN
1346-9975
NCID
AA11599110
NAID
40018724492
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
it-hiroshima