Quality of boiled, frozen and fermented royal kombu

American authors have studied low-impact preservation processes on bioactive compounds for the development of food products better suited to Western markets.

The effects of processes to preserve Saccharina latissima on the physico-chemical, microbiological and sensory quality have been assessed by a North American research team. It compared the quality of a seaweed salad made from fresh or blanched seaweed and a cabbage sauerkraut mixed with fresh, fresh and frozen, blanched or blanched and frozen seaweed.

The consumers preferred the salad with the blanched seaweed to the one with the fresh seaweed. Blanching enabled them to obtain a greener colour and a firmer texture based on instrumental measurements. Compared with the control sauerkraut made only from cabbage, the cabbage and royal kombu sauerkrauts were generally less popular, even if the acceptance of the appearance, colour and texture was comparable. The effects of blanching, freezing after fermentation on the microbiological and physicochemical quality are difficult to interpret.

Akomea-Frempong, S., Skonberg, D. I., Camire, M. E., & Perry, J. J. (2021). Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima). Foods, 10(10), 2258.


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