Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver ( Porphyra spp.)

Abstract

Laver (Porphyra spp.) is one of the most commercially available marine crops in the coastal areas of China, which can be reflected by increasing production from 107,235 tons in 2009 to 212,304 tons in 2019 (Bureau of Fishery in Ministry of Agriculture of China, 2020). Considering its advantage of delicious taste and rich nutritional value, laver is widely consumed among consumers (Bito et al., 2017; Hwang et al., 2013). However, fresh laver is harvested seasonally and perishable as a result of high-water content. Hence, a large portion of products, including seaweed round cakes, roasted seaweed, and seasoned seaweed, are mainly dried (Park et al., 2019). As consumption upgrades, dried laver products cannot satisfy consumers' diversified needs for instant laver products. The development of healthy, delicious, high-moisture and ready-to-eat laver products with long shelf life not only enriches the types of products but also promotes the development of laver processing industry.