QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
ALGAplus, Produção e Comercialização de Algas e seus Derivados, Lda., 3830-196 Ílhavo, Portugal.
Molecules. 2019 Aug 15;24(16):2955. doi: 10.3390/molecules24162955.
The impact of air-drying at 25 °C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with intensifying its yellow/browning tones, which were more evident in salt-treated samples. The force necessary to fracture the seaweed also increased under all the preservative conditions in the first month. Conversely, the nutritional parameters of remained stable during the 180 days of storage. All processed samples showed a high content of insoluble and soluble fibers, overall accounting for 55%-57% dw, and of proteins (17.5%-19.2% dw), together with significant amounts of Fe (86-92 mg/kg dw). The total fatty acids pool only accounted for 3.9%-4.3% dw, but it was rich in unsaturated fatty acids (44%-49% total fatty acids), namely palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and stearidonic (18:4) acids, with an overall omega 6/omega 3 ratio below 0.6, a fact that highlights their potential health-promoting properties.
研究了在 25°C 下风干、25%盐水腌制和（28%和 40%）干盐腌制对 6 个月贮藏过程中品质和营养参数的影响。总体而言，在贮藏过程中，物理方面的主要变化发生在，其黄色/棕色色调加深，在盐处理的样品中更为明显。在所有保鲜条件下，海藻的断裂力在第一个月也有所增加。相反，在 180 天的贮藏期内，营养参数保持稳定。所有加工样品均表现出高含量的不可溶性和可溶性纤维，总含量为 55%-57%干重，以及蛋白质（17.5%-19.2%干重），同时还含有大量的铁（86-92mg/kg 干重）。总脂肪酸池仅占 3.9%-4.3%干重，但富含不饱和脂肪酸（44%-49%总脂肪酸），即棕榈油酸（C16:1）、油酸（C18:1）、亚油酸（C18:2）、亚麻酸（C18:3）和二十碳四烯酸（18:4），ω6/ω3 比值总体低于 0.6，这突出了它们具有潜在的促进健康的特性。
