115: Flavor-Enhanced Green Laver Chips: Optimized Processing With Reaction Flavor and Air-Frying

Introduction

Green laver (Enteromorpha prolifera), rich in bioactive compounds like proteins, amino acids, and dietary fiber, has significant health benefits but is underutilized due to its strong grassy and fishy odors. This study optimized green laver chip processing using response surface methodology (RSM), combining air-frying and reaction flavor technologies. These techniques enhanced taste, reduced off-flavors, and improved lipid stability, developing a nutritionally superior, consumer-friendly snack product.

Methods

Green laver chips were prepared using 20% green laver, 20% surimi, and 60% flour, with 90 mL water, NaHCO₃ (2 g), GDL (3 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and 10 mL RFS. The mixture was homogenized, shaped, dried at 50°C for 2 hours, and air-fried at 195°C for 60-80 seconds. Volatile compounds were analyzed using SPME-GC/MS, identifying key flavor components. Sensory evaluation by 11 trained panelists assessed taste, odor, and texture using a 9-point scale for overall acceptance. Response surface methodology (RSM) optimized surimi content and frying time to maximize flavor and sensory quality.

Results

The optimal composition for green laver chips included 20% green laver, 20% surimi, and 60% flour, with 90 mL water containing 3 g GDL, 2 g NaHCO₃, 1 g salt, 12 g sugar, 1.5 g roasted soybean powder, and 10 mL RFS. The chips achieved an overall acceptance of 7.00 ± 0.74 and brittleness of 5.89 ± 0.59 N. RFS, containing threonine, proline, glycine, methionine, and glucose, reduced aldehydes and promoted alkylpyrazines and 2-acetylpyrrole formation, creating desirable corn-like and nutty aromas. These findings confirmed the effectiveness of RFS and air-frying in improving the flavor and sensory quality of green laver chips.

Significance

The study demonstrated the synergistic benefits of reaction flavor and air-frying technologies in enhancing green laver chips. By reducing off-flavors and generating desirable aromas, this approach improved consumer acceptance while maintaining nutritional value. These findings underscore the potential of integrating advanced flavor optimization and frying techniques to develop appealing, health-oriented snacks. Future research could explore the detailed mechanisms of flavor generation, paving the way for broader applications in food processing and product innovation.

Authors: Changheon Lee, Kyeonghwan Hwang, Sumin Kim, Yueun Jeong, Yong-Jun Cha, and Daeung Yu