RT journal article
T1 Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
A1 Sánchez García, Josefa
A1 Hernández Carrero, Ignacio
A1 Palacios Macías, Víctor Manuel
A1 Roldán Gómez, Ana María
A2 Biología
A2 Ingeniería Química y Tecnología de Alimentos
K1 Ulva rigida
K1 seaweeds
K1 freshness
K1 quality
K1 shelf life
K1 storage temperature
AB In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (a(w), pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 degrees C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 degrees C and up to 10 days for a storage temperature of 4 degrees C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-01
LK http://hdl.handle.net/10498/24564
UL http://hdl.handle.net/10498/24564
LA eng
NO Junta de Andalucía
DS Repositorio Institucional de la Universidad de Cádiz
RD 21-sep-2026