Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Sánchez‐García, Fini; Hernández, Ignacio; Palacios, Víctor; Roldán, Ana

doi:10.3390/foods10010181

Cited by 30 publications

(25 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Salinity was measured by using a salinity refractometer for seawater and marine aquaria 0–10% hydrometer with automatic temperature compensation RHS-MR110 ATC ( 45 ). The texture was measured with a digital texturometer (model 53205, TRTuroni, Srl Forlì, Italy) on JF umbrellas ( 46 , 47 ). A penetration test was performed using a three-bars probe (3 × 22 mm) for a total plunger area of 1.98 cm 2 by operating on samples consisting of radial triangular slices of the JF umbrella.…”

Section: Methodsmentioning

confidence: 99%

An Alum-Free Jellyfish Treatment for Food Applications

et al. 2021

View full text Add to dashboard Cite

Jellyfish, marketed and consumed as food in The Far East, are traditionally processed using salt and alum mixtures. In recent years, the interest of Western consumers in jellyfish (JF) as a food source is increasing. In Europe [European Union (EU)], JF-derived food products are regulated by a novel food law, but methods for JF treatment and processing have not been developed yet. In this study, a protocol for the stabilization and processing of JF into semi-finished food products without the use of alum is proposed for the first time. Safety and quality parameters, together with a series of technological and nutritional traits, were used to monitor the proposed process and for the characterization of the JF-derived products. Calcium lactate (E327), calcium citrate (E333), and calcium acetate (E263), which are food thickening/stabilizing agents allowed by EU regulations, were used in order to control the presence of possible microbial pathogens and spoilage species. The use of calcium lactate and citrate led to an increase in texture values (~1.7–1.8-fold higher than in starting raw materials) and in several nutritional traits such as antioxidant activity, and protein and fatty acid content. In particular, the combination of JF treatments with calcium salts and phenolic compounds resulted in an antioxidant activity increase of up to 8-fold, protein concentration increase of up to 2.6-fold, fatty acid composition maintenance, and a ω6/ω3 ratio lower than 1. For the first time, the application of phenolic compounds to improve JF technological and nutritional features was verified. This study proposes a new procedure for JF treatment and stabilization useful for future potential food applications in Western countries.

show abstract

Section: Methodsmentioning

confidence: 99%

An Alum-Free Jellyfish Treatment for Food Applications

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The initial TVC counts were 3.2 and 5.2 log CFU/g in 2020 and 2019 samples, respectively, while microorganisms reached the level of 7.0 log CFU/g on days 2 and 4 at 5 °C in 2019 and 2020 samples, respectively. Previous studies have also reported 7.0–8.0 log CFU/g as the threshold level for the onset of deterioration in marine algae [ 19 , 20 ]. For the 2019 samples, Pseudomonas spp.…”

Section: Resultsmentioning

confidence: 99%

“…Many factors affect this population range, including species differentiation, location, environmental conditions and seasonal differentiation, as well as the seaweed life cycle and the fact that different bacterial communities are present on different parts of the seaweed thallus [ 15 , 20 ]. Seaweed quality assessment is the main focus of recent studies, as various factors including chemical, enzymatic and microbiological alterations contribute to the quality degradation of these products [ 19 ]. Although there are few studies investigating the microbial diversity of marine algae, and even fewer estimating the microbial growth and the shelf life of different seaweed species, almost none have focused on the spoilage potential of the identified microorganisms and the type of deterioration they cause.…”

Section: Resultsmentioning

confidence: 99%

“…Among the most characteristic are the quality assessments of A. esculenta and S. latissima [ 17 ], as well as the evaluation of sensory, physicochemical and microbial properties of Gracilaria and Palmaria [ 18 ]. Freshness and shelf-life of Ulva rigida were also investigated [ 19 ], while several aspects of seaweed quality, including their microbiological profile and shelf-life, were evaluated [ 14 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland

Lytou

Schoina

Liu

et al. 2021

Foods

View full text Add to dashboard Cite

Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dried edible seaweeds Alaria esculenta and Saccharina latissima were assessed over two consecutive years for the presence of microorganisms. Seaweed samples supplied from Scotland were stored under isothermal conditions for specific time intervals depending on the sample’s condition (fresh, dried or rehydrated). During storage, microbiological analyses were performed for the enumeration of Total Viable Counts (TVC), Pseudomonas spp., Enterobacteriaceae and Bacillus spp., as well as yeasts and molds. Additionally, bacterial colonies from the Marine Agar growth medium were isolated and subjected to PCR-RAPD analysis for characterization of the bacterial diversity of seaweeds. Bacterial isolates with different fingerprint patterns were further subjected to sequencing (16S rDNA, V1–V4 region). The presence of human pathogenic bacteria was also investigated. Results showed that the initial population of TVC was differentiated depending on the year of seaweed harvest, being closer to the enumeration limit (1.0 log CFU/g) in fresh samples from 2020 and higher in samples from 2019 (6.7 and 3.9 log CFU/g in A. esculenta and S. latissima, respectively). DNA-based analysis revealed the presence of Psychrobacter, Cobetia and Pseudomonas species in A. esculenta, while Psychrobacter and Micrococcus species were present in S. latissima.

show abstract

“…Proximity of farmed material to processing location is also a strong consideration, as harvested macroalgae is subject to rapid microbial degradation [22] and composition losses, e.g., carbohydrate and polyphenol losses in kelps [23]. If no steps are taken to stabilise fresh macroalgae, microbiological counts of spoilage bacteria (aerobic colony count) very rapidly exceed the upper limit of determination, and yeasts and moulds start to be problematic [24]. Unpublished industry-led studies [25] have shown that microbial degradation is critically dependent on both seawater temperature and storage temperature after harvest.…”

Section: Supply Chainmentioning

confidence: 99%

Food-Grade Biorefinery Processing of Macroalgae at Scale: Considerations, Observations and Recommendations

Adams

Morris

Steege

et al. 2021

JMSE

View full text Add to dashboard Cite

Using brown seaweed kelp species Saccharina latissima and Laminaria digitata as feedstocks, a set of pilot-scale macroalgae processing batches were conducted (50–200 kg per batch) for the production of a range of food-grade liquid and solid fractions. The aim of this communication is to relay a number of lessons learnt during this period in combination with previous relevant observations and considerations for others who are intending to process macroalgae at scale. The novelty of this paper is thus to form a bridge between academic findings and practical know-how. Considerations covers material diversity; abiotic and biotic impact and variation; and supply chain considerations. Observations covers milling and cutting; equipment requirements; and acids including their effects on heavy metals, especially lead. Recommendations summarises key points from this pilot-scale and previous work. These include: harvest seasonality, water quality and proximity to processing facilities; minimising contaminants within the macroalgae such as stones and shells; considering equipment composition and volume for all steps and processes including final product quality; acid choice and its effects on both the equipment used and the metals bioaccumulated within the macroalgae.

show abstract

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

Cited by 30 publications

References 62 publications

An Alum-Free Jellyfish Treatment for Food Applications

An Alum-Free Jellyfish Treatment for Food Applications

Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland

Food-Grade Biorefinery Processing of Macroalgae at Scale: Considerations, Observations and Recommendations

Contact Info

Product

Resources

About