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Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. In this study, methods of blanching and boiling resulted in better reduction in total color difference (0.91 ± 0.58 and 0.79 ± 0.34, respectively) and retention of chlorophyll A (62.99 ± 1.27 µg/g FW and 51.35 ± 1.69 µg/g FW), along with better elevation of fucoxanthin content (increased by 11.05% and 18.32%, respectively). Baking method got the best retention of total phenol content (1.62 ± 0.11 mg GAE/g DW), followed by methods of boiling and blanching (1.51 ± 0.07 mg GAE/g DW and 1.43 ± 0.05 mg GAE/g DW). Among these cooking methods, blanching and boiling seemed to be the more suitable for U. pinnatifida compared to other methods. These results could help to determine the better cooking methods for U. pinnatifida products and provide a scientific and theoretical basis for improving human dietary health.

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The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The results showed that the color and structure of kelp changed most obviously after baking; steaming was most beneficial in reducing the color change of the kelp (ΔE < 1), while boiling was most effective in maintaining the texture of the kelp (its hardness and chewiness were close to that of raw kelp); eight volatile compounds were detected in raw kelp, four and six compounds were detected in blanched and boiled kelp, while eleven and thirty kinds of compounds were detected in steamed and baked kelp, respectively. In addition, the contents of phloroglucinol and fucoxanthin in kelp after the four processing methods were significantly reduced (p < 0.05). However, of all the methods, steaming and boiling were the best at preserving these two bioactive substances (phloroglucinol and fucoxanthin) in kelp. Therefore, steaming and boiling seemed more appropriate to maintain the original quality of the kelp. Generally, to improve the sensory characteristics of each meal of Laminaria japonica and to maximize the retention of active nutrients, several different processing methods are provided according to the respective effects.