Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage

被引：2

作者：

Standal, Inger Beate ^{[1
,3
]}

Slizyte, Rasa ^{[1
]}

Mozuraityte, Revilija ^{[1
]}

Kirkholt, Even Moen ^{[2
]}

Shumilina, Elena ^{[2
]}

Dikiy, Alexander ^{[2
]}

机构：

[1] SINTEF Ocean, Fisheries & New Biomarine Ind, Trondheim, Norway

[2] Norwegian Univ Sci & Technol, Dept Biotechnol & Food Sci, Trondheim, Norway

[3] Norwegian Univ Sci & Technol, Dept Biotechnol & Food Sci, SINTEF Ocean, Brattorkaia 17C, N-7010 Trondheim, Norway

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 01期

关键词：

Proteins; feed; preservation; silage; NMR metabolomics; AMINO-ACID-COMPOSITION; ANTIOXIDANT PROPERTIES; CHEMICAL-COMPOSITION; LAMINARIA-DIGITATA; SEAWEED; MACROALGAE; EXTRACTION; PROTEINS; ENSILAGE; RED;

D O I：

10.1080/10498850.2023.2236099

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Post-harvest changes in the quality of cut and whole S. latissima upon 23 days storage with or without acidification at different temperatures were studied by bacterial counts, amino acids composition, and H-1-NMR profiling of extracted metabolites. Lowering the temperature inhibited bacterial growth, and seaweed stored 10 days at 4 & DEG;C had the same bacterial counts as seaweed stored 2 days at room temperature. Cutting reduced the bacterial degradation of mannitol, free amino acids, and other low molecular components but made proteins and carbohydrates more available for enzymatic hydrolysis. Acidification hindered microbial growth and reduced degradation of amino acids and other components.

引用

页码：1 / 18

页数：18

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