Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage

Abstract

The data article refers to the paper “Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse ( Palmaria palmata )” [1] . The data refers to the analysis of samples of the edible seaweed species Palmaria palmata during storage in a dry (D, containing ca. 6 % moisture) and semi-dry state (SD, containing ca. 20 % moisture). The article includes data from the analysis of samples taken at 0, 12, 61 and 126 days of storage to evaluate the effect of moisture content and storage time on the sensory characteristics of the product. The variations in flavor, odor and texture between samples were measured by sensory evaluation. Data from the analysis of flavor-active compounds (free amino acids and volatile compounds), macronutrient content (soluble proteins and carbohydrates, lipid and mineral fractions), physico-chemical properties (water activity, water and oil-binding capacities, swelling capacity), color and microbial load are also reported. The information provided in this article can be used by industrial stakeholders (seaweed producers, food industry) to optimize processing and storage conditions of edible seaweeds and by scientists to build upon further knowledge to improve the quality of seaweeds in food applications.

Impact of Different Light Conditions on the Nitrogen, Protein, Colour, Total Phenolic Content and Amino Acid Profiles of Cultured Palmaria palmata

“…Galland-Irmouli et al [80] reported 3 bands with molecular masses of 30, 21, and 20 kDa in wild harvested P. palmata which correspond to bands 9, 8 and 7 in the present study. Stévant et al [81] reported a protein profile with molecular masses of 95, 72, 55, and 34 in wild harvested P. palmata which correspond to bands 2, 4 and 6 in the current study. Idowu et al [7] identified seven protein bands with molecular masses corresponding to 55, 48, 33, 26, 20, 18 and 10 kDa following nutrient addition from culture medium alone and with urea (0.05 or 0.10 g/L) during culture of P. palmata samples which correspond to band 4, 6, 7, 9 and 10 in the study herein.…”

Chondracanthus teedei var. lusitanicus: The Nutraceutical Potential of an Unexploited Marine Resource

“…A study conducted with C. teedei were, in overall, higher than those recorded in the current research for C. teedei var. lusitanicus , which may be attributable to differences in geographical harvesting sites, different physical-chemical parameters of the seawater, abiotic and biotic factors interaction, or even differences in seaweed processing, such as the drying process [ 43 , 44 , 45 ].…”

Concise review of the red macroalga dulse, Palmaria palmata (L.) Weber & Mohr

“…The light rehydration of dried P. palmata fronds and subsequent storage for several weeks or months develop distinct sweet, rich and complex flavours including umami and notes of honey and liquorice (Chapman et al 2015;Stévant et al 2020b). This flavour development is correlated with a higher level and diversity of volatile compounds in lightly rehydrated (referred to as semi-dried) dulse compared to the dry material (Stévant et al 2020b), and with the hydrolysis of soluble proteins into smaller peptides (Stévant et al 2020a). A more tender texture of the fronds was also reported from this maturation process, reflecting structural alteration from endogenous (e.g.…”