Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

López-Pérez, Olga; Olmo, Ana del; Picón, Antonia; Núñez, Manuel

doi:10.1016/j.lwt.2019.108710

Cited by 25 publications

(12 citation statements)

References 28 publications

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“…The difference between species and season highlights the variations and the need for further studies of the shelf-life of different macroalgae, seasons and cultivated or wild collected kelp. Two studies disagreed with the general acceptance of kelp as a highly perishable food product (Perry et al, 2019;López-Pérez et al, 2020). Lightly salted (a w of 0.96, 30-50 g salt kg −1 ) winged kelp stored at 5 °C was found to have a 6-week shelf-life based on consumer acceptance (Perry et al, 2019).…”

Section: Discussionmentioning

confidence: 97%

“…However, the development or changes of sensory properties during the storage period were not described. López-Pérez et al (2020) found the sensory shelf-life of the raw untreated brown macroalga Laminaria ochroleuca to be under 60 °days at a storage temperature of 5 °C. However, the sensory properties of the sugar kelp were not tested between day one and day 60, during which the microbial concentration increased from initial levels of 5 log(CFU g −1 ) to 8 log(CFU g −1 ) within the first 40 °days of storage.…”

Section: Discussionmentioning

confidence: 99%

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Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Wirenfeldt

Sørensen²,

Kreissig³

et al. 2022

Front. Food. Sci. Technol.

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Sugar kelp (Saccharina latissima) is a native European brown macroalga with the potential to become a vital part of the green transition of the food industry. Knowledge of the sugar kelp shelf-life is essential to designing the food supply chain to ensure safe and high-quality food. Establishing a single-compound quality index (SCQI) of freshness would be useful for the industry. However, information is currently lacking on how different post-harvest treatments affect the shelf-life of sugar kelp, even though it is important knowledge for manufacturers, authorities and consumers. The objective of this study was to establish the shelf-life of refrigerated sugar kelp following five post-harvest treatments and evaluate the effect of these treatments on changes in quality attributes (sensory, microbial, chemical and physical) during storage to select the SCQI. The post-harvest treatments included washing in sea water, washing in potable water, blanching for 2 min in sea water or potable water and untreated sugar kelp. Based on sensory analysis, the refrigerated (+ 2.8°C) shelf-lives for sugar kelp from all treatments were seven to 9 days. The end of the sensory shelf-life correlated with the development of >7 log (CFU g−1) aerobic viable counts, suggesting this attribute can be used as a SCQI to evaluate the shelf-life of sugar kelp. The microbiota was dominated by putative spoilage organisms from the Pseudoalteromonadaceae and Psychromonadaceae families. Untreated and washed sugar kelp continued to respire and consume carbohydrates up to 5 days post-harvest, indicating respiration rates may be used to determine freshness of non-blanched kelp. Favorable organoleptic properties, e.g., sweetness and umami, decreased during storage and coincided with a reduction in water-soluble mannitol and free glutamic acid. Both blanching treatments changed texture and color and reduced iodine and vitamin C contents while retaining components such as fucoxanthin, chlorophyll a and β-carotene. This study provides crucial documentation of quality changes during the post-harvest storage period of sugar kelp, including information about sugar kelp spoilage and nutrient changes, which would facilitate the development of best practices for manufacturers using sugar kelp in their production of food.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Wirenfeldt

Sørensen²,

Kreissig³

et al. 2022

Front. Food. Sci. Technol.

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“…They reported that the sensory appearance was dependent on the intensity of HHP in the catfish fillets, while the smoked trout was almost unaffected. On the aim of improving the shelf life of six edible seaweed species, using HHP at 400 or 600 MPa for 5 min, del Olmo et al (2020) [75] documented that HHP affected the physicochemical properties, color, and texture characteristics of the seaweeds at an acceptable level, while López-Pérez et al (2020) [76] reported high odor characteristics and acceptance scores of HHP-treated kombu seaweed (L. ochroleuca) stored at 5 • C for 180 days. Several authors investigated the effect of HHP on sensory quality parameters of fresh fish [28,47,48,57,68,[77][78][79], mollusks [80][81][82][83], crustaceans [57,[84][85][86], and RTE seafood products [28,[87][88][89][90][91].…”

Section: Effects Of Hhp On the Quality Of Fish And Seafoodmentioning

confidence: 99%

“…Vatansever et al (2013) [151] proposed three mechanisms of action for the inactivation of microorganisms with the use of NTAP: a) the direct disruption of the cell membrane or wall, pushing to leakage of cellular components, b) the oxidative damage to membranes or intracellular components, such as proteins and carbohydrates, and c) the cellular DNA damage. Instead of the microbial inactivation, NTAP can extend the shelf life of foods, but more research is necessary before its adoption by the industry [76].…”

Section: General Description Of Ntap Technologymentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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“…Instrument parameters were set in reference to López-Pérez et al [20]. The oven temperatures were programmed starting at 50 • C for 2.5 min, followed by increases to 90 C/min, and finally was held at 240 • C for 10 min for column cleanliness.…”

Section: Gc-ms Analysismentioning

confidence: 99%

Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Zhu

Zhong

Chen

et al. 2021

Foods

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Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.

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Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting

Cited by 25 publications

References 28 publications

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

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