Brining as an effective method to stabilise sea lettuce (Ulva fenestrata) -impact on colour, texture, chemical characteristics and microbial dynamics

IF 4.6 2区 生物学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Mar Vall-llosera , Sophie Steinhagen , Henrik Pavia , Ingrid Undeland
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Abstract

Brining as a cost-effective stabilising method to preserve the quality of fresh Ulva fenestrata was studied. The brines contained from 0 to 25 % (w/w) of sodium chloride or from 0 to 50 % sucrose and were combined with seaweed at a ratio of 1: 10 (w/v) prior to storage at 4 °C for up to 3 months. During this storage, the water activity of U. fenestrata was reduced from 0.94 to ≤0.89 with ≥15 % salt brines, which kept the microbial load <7 log (CFU/g) for 78 days. Among the sucrose brines, 50 % provided microbial shelf life <7 log (CFU/g) for 48 days. Further, 25 % salt or 50 % sucrose brines effectively retained the greenness (a*) of the U. fenestrata blades (< −20 a*-value for 80 days), while the tensile strength was only retained with 25 % salt brine (>3 Newton for 80 days). There was a time-dependent loss of crude proteins and fatty acids during storage, especially for 50 % sugar brined seaweed, where 58 % and 28 %, respectively, were lost after 20 days. Nutrients were best preserved in the 5 % salt-brine. Overall, the results indicate that brining with 25 % salt or 50 % sugar yields microbial stability and maintained colour of U. fenestrata for at least 48 days, with the former even exceeding 78 days at 4 °C, however, at a cost of nutritional value.

盐渍作为稳定海莴苣(莼菜)的有效方法--对颜色、质地、化学特性和微生物动态的影响
研究了盐渍作为一种具有成本效益的稳定方法来保存新鲜莼菜的质量。盐水中含有 0% 至 25% (重量比)的氯化钠或 0% 至 50% 的蔗糖,盐水与海藻的比例为 1:10(重量比),盐水在 4 °C 下储存长达 3 个月。在贮藏过程中,≥15%的盐盐水可使 U. fenestrata 的水活性从 0.94 降至≤0.89,从而使微生物量在 78 天内保持在 7 log (CFU/g)。在蔗糖盐水中,50 % 盐水的微生物货架期为 48 天 <7 log (CFU/g)。此外,25% 的食盐或 50% 的蔗糖盐水能有效保持 U. fenestrata 叶片的绿色度(a*)(80 天内的 a* 值为 -20),而只有 25% 的食盐盐水能保持拉伸强度(80 天内的拉伸强度为 3 牛顿)。贮藏期间,粗蛋白质和脂肪酸的损失与时间有关,特别是 50% 糖盐渍海藻,20 天后分别损失了 58% 和 28%。5 % 盐渍海藻的营养成分保存得最好。总之,研究结果表明,用 25% 的盐或 50% 的糖盐渍海藻可产生微生物稳定性并保持海藻色泽至少 48 天,前者在 4 °C 下甚至可超过 78 天,但这是以营养价值为代价的。
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来源期刊
Algal Research-Biomass Biofuels and Bioproducts
Algal Research-Biomass Biofuels and Bioproducts BIOTECHNOLOGY & APPLIED MICROBIOLOGY-
CiteScore
9.40
自引率
7.80%
发文量
332
期刊介绍: Algal Research is an international phycology journal covering all areas of emerging technologies in algae biology, biomass production, cultivation, harvesting, extraction, bioproducts, biorefinery, engineering, and econometrics. Algae is defined to include cyanobacteria, microalgae, and protists and symbionts of interest in biotechnology. The journal publishes original research and reviews for the following scope: algal biology, including but not exclusive to: phylogeny, biodiversity, molecular traits, metabolic regulation, and genetic engineering, algal cultivation, e.g. phototrophic systems, heterotrophic systems, and mixotrophic systems, algal harvesting and extraction systems, biotechnology to convert algal biomass and components into biofuels and bioproducts, e.g., nutraceuticals, pharmaceuticals, animal feed, plastics, etc. algal products and their economic assessment
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