RT journal article
T1 Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties
A1 Sánchez García, Josefa
A1 Aytan, Mirzayeva
A1 Roldán Gómez, Ana María
A1 Castro Mejías, Remedios
A1 Palacios Macías, Víctor Manuel
A1 García Barroso, Carmelo
A1 Durán Guerrero, Enrique
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 green seaweed
K1 volatile compounds
K1 sensory analysis
K1 MHSSE
K1 cooking methods
AB BACKGROUND: The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperaturesv(50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.RESULTS: The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clearstatistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.CONCLUSIONS: In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures.
SN 1097-0010
YR 2021
FD 2021
LK http://hdl.handle.net/10498/34495
UL http://hdl.handle.net/10498/34495
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026