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Keywords = kelp salad

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10 pages, 1423 KiB  
Article
Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp)
by Richa Arya, Mary E. Camire, Denise I. Skonberg and Jennifer J. Perry
Phycology 2024, 4(2), 330-339; https://doi.org/10.3390/phycology4020017 - 6 Jun 2024
Cited by 1 | Viewed by 1581
Abstract
Brining and dry salting are traditional preservation techniques used to extend the shelf life of foods including seaweeds. In this study, brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) processes were applied to fresh kelp to achieve a target water activity [...] Read more.
Brining and dry salting are traditional preservation techniques used to extend the shelf life of foods including seaweeds. In this study, brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) processes were applied to fresh kelp to achieve a target water activity of less than 0.77, and the effect of salting treatment on consumer acceptance was assessed. The processed samples were stored at 4 °C for 2 weeks until the sensory analysis. Processed kelp samples were used as the primary ingredient in a salad with shredded carrots and sesame dressing. Three salad samples (salad with fresh kelp (control), brined, or dry salted sugar kelp) were presented to the panelists to assess the liking of sensory attributes including salt intensity, color, aroma, flavor, texture, and overall liking. Significant differences in the liking of flavor and texture were observed, with consumers rating both treatments made with salted seaweed higher than a salad made from fresh seaweed. Panelists identified the availability and lack of information regarding nutritional benefits as barriers to their seaweed consumption. These results indicate that in addition to extending shelf life, the preservation of kelp by salting may increase consumer acceptability. Full article
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22 pages, 1546 KiB  
Article
Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)
by Samuel Akomea-Frempong, Denise I. Skonberg, Mary E. Camire and Jennifer J. Perry
Foods 2021, 10(10), 2258; https://doi.org/10.3390/foods10102258 - 23 Sep 2021
Cited by 28 | Viewed by 5905
Abstract
Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment [...] Read more.
Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (−20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing. Full article
(This article belongs to the Special Issue Assessment of Food Quality and Safety of Cultivated Macroalgae)
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