Sage Journals: Discover world-class research

Abstract

A preservation process based on hurdle processing to obtain shelf-stable seaweed stored at room temperature for one month was developed. The influence of the stress factors reduction of water activity (a_w) and pH, and mild heat treatment on color seaweed was also evaluated to optimize the combined technology. The microbiological stability of the preserved seaweed that showed minimal color changes was challenged with the inoculation of Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami and Botrytis nivea. Preserved seaweeds were also monitored for indigenous flora. Shelf stable seaweeds could be obtained with the application of several combined hurdles: a_w 0.94, pH 4.0, 0.60 g/kg potassium sorbate, and a thermal treatment for 1 min at 100 ^° C. The proposed preservation process also assured minimal deterioration of color characteristics.

Se desarrolló un proceso de conservación para obtener algas estables durante un mes de almacenamiento a temperatura ambiente. Dicho proceso se basó en la aplicación conjunta de los siguientes factores de estrés: reducción de la actividad de agua (a_w) y de pH, y la aplicación de un tratamiento térmico. Se evaluó también la influencia de dichos factores en el color de las algas para optimizar el proceso. De los procesos ensayados se estudió la estabilidad microbiológica de aquel que mostró mínimos cambios en el color. Se realizó un seguimiento de la flora nativa del producto y de la presente después de la inoculación con Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Saccharomyces cerevisiae, Penicillium roqueforti, Aspergillus niger, Paecylomyces variotti, Eurotium amstelodami y Botrytis nivea. Se pudo obtener algas estables a temperatura ambiente mediante la aplicación de los siguientes factores de estrés: a_w 0,94, pH 4,0; sorbato de potasio 0,60 g/kg, y un tratamiento térmico suave de 1 minuto a 100 ^°C. El método de conservación propuesto aseguró un deterioro mínimo del color del producto.

Keywords

seaweed hurdle technology microbial stability shelf life

Get full access to this article

View all access options for this article.

References

Alzamora S.M. , Cerruti P. , Guerrero S.N. and Lopez-Malo A. (1995). Minimally processed fruits by combined methods . In: Barbosa-Cánovas, G.V. and Welti Chanes, J. (eds.), Food Preservation by Moisture Control. Lancaster and Basel: Technomic Publishing. pp. 463-492.

Amano H. , Noda H. and Horiguchi Y. (1980). A study of the mechanism of ``iromodori'' or an unfavorable discoloration of Jakinori (roasted nori). Bulletin of the Japanese Society of Scientific Fisheries 46: 1279-1282.

Araki S. , Ogawa H. , Oohusa T. , Ueno J. , Saito M. , Imayoshi J. and Kayama M. (1982). Studies on quality preservation of laver dried ``nori'' Porphyra yezoensis. II changes of pigments in dried laver nori at different aw. Bulletin of the Japanese Society of Scientific Fisheries 48: 647-651.

Buera M.P. and Resnik S. (1989) Colorimetric measurements in a turbid medium hydrolized concentrated cheese whey. Die Farbe 36: 201-213.

Daravingas G. and Cain F.R. (1968). Changes in anthocyanin pigments of raspberries during processing and storage. Journal of Food Science 33: 400-405.

Dorantes L. and Chiralt A. (2000). Color of minimally processed fruits and vegetables as affected by some chemical and biochemical changes. In: Alzamora, S.M. , Tapia, M. and Lopez-Malo, A. (eds.), Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications . Maryland: Aspen Publishers Inc . pp. 111-126.

Friedlander S.F. , Melton L.D. and Brown M.T. (1989). Ascorbic acid in New Zealand seaweeds Porphyra columbina Mont. and Porphyra subtumens. Japanese Journal of Phycology 37: 295-301.

Fujiwara-Arasaki T. , Noriko M. and Kuroda M. (1984). The protein value in human nutrition of edible marine algae in Japan. Hydrobiologia 116/117: 513-516.

Gould G.W. (1995). Homeostatic mechanisms during food preservation by combined methods. In: BarbosaCánovas, G.V. and Welti Chanes, J. (eds.), Food Preservation By Moisture Control. Lancaster and Basel: Technomic Publishing. pp. 397-410.

10.

Lahaye M. (1991). Marine algae as sources of fibers: determination of soluble and insoluble dietary fibre contents in some sea vegetables. Journal of Science of Food and Agriculture 54: 587-594.

11.

Markakis P. , Livingstone G.E. and Fellers R.C. (1957). Quantitative aspects of strawberry pigment degradation . Food Research 22: 117-130.

12.

Ogawa H. , Mizuno H. , Saito T. , Yamada Y. , Oohusa T. and Iso N. (1991). Effects of pH on the conformation of phycoerythrin from nori Porphyra spp. Bulletin of the Japanese Society of Scientific Fisheries 57: 899-903.

13.

Von Elbe J.H. and Schwartz S.J. (1996). Colorants. In: Fennema, O.R. (ed.), Food Chemistry. New York: Marcel Dekker. pp. 651-722.

14.

Xia B. and Abbot I. (1987). Edible seaweeds of China and their place in the chinese diet. Economic Botany 41: 341-353.

Development of Shelf Stable Seaweed by Hurdle Processing

Abstract

Keywords

Get full access to this article

References