Modification of the composition of Atlantic salmon by storing the filets with the brown seaweed Saccharina latissima.

Edible algae have a wide variety of secondary metabolites, which are being studied for nutritional applications. Dans une étude récente, Saccharina latissima. a été utilisé pour améliorer la conservation du saumon. A study shows the potential to improve the taste and shelf life of salmon fillets by wrapping the filets with the fresh seaweed Saccharina latissima.

In addition to their nutrient content, edible algae have a wide variety of secondary metabolites. These compounds have multiple properties which are being studied for nutritional, medical and also functional applications.

Antimicrobial properties of specific algae or seaweed extracts have notabl...

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