{"title":"干盐和盐渍对消费者接受 Saccharina latissima(糖海带)的影响","authors":"Richa Arya, M. Camire, D. Skonberg, J. Perry","doi":"10.3390/phycology4020017","DOIUrl":null,"url":null,"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 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.","PeriodicalId":515462,"journal":{"name":"Phycology","volume":"25 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp)\",\"authors\":\"Richa Arya, M. Camire, D. Skonberg, J. Perry\",\"doi\":\"10.3390/phycology4020017\",\"DOIUrl\":null,\"url\":null,\"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 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.\",\"PeriodicalId\":515462,\"journal\":{\"name\":\"Phycology\",\"volume\":\"25 9\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Phycology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/phycology4020017\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Phycology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/phycology4020017","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
盐渍和干腌是用于延长包括海藻在内的食品保质期的传统保鲜技术。在这项研究中,对新鲜海带进行了盐渍(40%氯化钠溶液重量/体积)和干盐渍(30%重量/重量)处理,以达到目标水分活度小于 0.77,并评估了盐渍处理对消费者接受度的影响。在进行感官分析之前,加工后的样品在 4 °C 下储存 2 周。加工后的海带样品被用作沙拉的主要配料,并加入胡萝卜丝和芝麻酱。将三种沙拉样品(含新鲜海带(对照组)、盐渍或干盐渍糖渍海带的沙拉)展示给小组成员,以评估感官属性的喜好度,包括盐浓度、颜色、香气、风味、质地和总体喜好度。消费者对风味和口感的喜好存在显著差异,用盐渍海藻制作的两种处理的评分均高于用新鲜海藻制作的沙拉。小组成员认为,海藻的可获得性和缺乏有关营养价值的信息是他们食用海藻的障碍。这些结果表明,除了延长保质期外,用盐腌制海带还能提高消费者的接受度。
Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp)
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.