ABSTRACT

Seaweeds have used in various dishes including ap petizers, casseroles, muffi ns, pilafs, and soups in Korea and Japan (Eom et al. 2011). In addition, seaweeds are rich in minerals and dietary fi ber and are thus typically used as a health food. Among them, many brown algae exhibit various biological activities against tumors (Noda et al. 1989), Alzheimer’s disease (Jung et al. 2010), infl ammatory diseases (Shibata et al. 2003), and allergic diseases (Shibata et al. 2002). Despite its key biological activities, brown algae have largely been used for dried, frozen, or salted processed products with low-value seaweeds (Heo and Jeon 2005). The typical odor of seaweeds is also one of the major obstacles to developing highly processed seaweed products. Therefore, in order to attract consumers, new seaweed-processing technologies are required to remove the seaweed odor while keeping or enhancing its biological activities (Bae and Kim 2010; Eom et al. 2010; Song et al. 2011).