Impact of preservation processes on Kombu seaweed

High pressure treatment, salting, freezing… What are the ideal preservation processes for seaweed? A recent study answers this question for Kombu seaweed.

What are the best ways to preserve the pleasant smell of Kombu (Laminaria ochroleuca) for 180 days? A 2019 study aimed at addressing this issue. « Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing, and salting (Olga Lopez-Pérez, Ana del Olmo, Antonia Picon, Manuel Nunez) ».

This study compared the effects of different preservation methods on the volatile compounds and smells of kombu seaweed over a storage period of 180 days. Tested methods include high pressure processing (HPP) at 400 or 600 MPa for 5 min followed by refrigeration at 5 ° C, freezing (at -24 ° C) and salting, and finally refrigeration at 5 ° C alone. 105 volatile compounds, across 16 chemical groups, were identified. All the processes affected these volatile compounds, either increasing or decreasing the levels of certain groups. They also affected the smell.

To find out more, discover the full article reserved for our PREMIUM subscribers:

More articles

By Sensalg' experts

On reste
en contact


remise à zéro

Purge les infos de segments du mail