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Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties by Johanna Liberg Krook; Arne Duinker; Wenche Emblem Larssen; Ingri Mjelde Birkeland; Siv Skeie; Svein Jarle Horn; Pierrick Stévant is a Earth and Planetary Sciences article available to read on EtoBox.

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Abstract The effects of steam- or warm water treatments of the brown seaweed Saccharina latissima on iodine content and nutrient and sensory profiles were investigated. Warm freshwater or seawater treatments reduced the dry weight iodine content by 73% and 59%, respectively. Steam treatment was less efficient and only reduced the iodine content by 26%. Freshwater treatment resulted in a greater reduction in total solids and loss of water-soluble components, mainly reducing the content of ash and carbohydrates. Seawater treatment had a small effect on total solid content but altered the mineral profile leading to an increase in sodium and decrease in potassium content. The sensory profiles reflected the observed differences in composition as it revealed a significantly higher saltiness of the seawater-treated sample compared to other treatments, as well as a higher umami intensity compared to the freshwater-treated sample. The latter was characterized by low scores across all sensory attributes, indicating greater loss of flavour-active compounds. Further, including seawater-treated S. latissima at relatively low levels (0.5% and 1%) significantly altered the flavour of a commercial

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Author

Johanna Liberg Krook; Arne Duinker; Wenche Emblem Larssen; Ingri Mjelde Birkeland; Siv Skeie; Svein Jarle Horn; Pierrick Stévant

Publisher

Springer Science and Business Media LLC

Published

2023

Language

EN

Field

Earth and Planetary Sciences (Physical Sciences)