Stévant Pierrick, Ólafsdóttir Aðalheiður, Déléris Paul, Dumay Justine, Fleurence Joël, Ingadóttir Bergrós, Jónsdóttir Rósa, Ragueneau Émilie, Rebours Céline, Rustad Turid
Møreforsking AS, PO Box 5075, 6021 Ålesund, Norway.
Norwegian University of Science and Technology NTNU, 7491 Trondheim, Norway.
Data Brief. 2020 Sep 29;33:106343. doi: 10.1016/j.dib.2020.106343. eCollection 2020 Dec.
The data article refers to the paper "Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse ()" [1]. The data refers to the analysis of samples of the edible seaweed species during storage in a dry (D, containing ca. 6 % moisture) and semi-dry state (SD, containing ca. 20 % moisture). The article includes data from the analysis of samples taken at 0, 12, 61 and 126 days of storage to evaluate the effect of moisture content and storage time on the sensory characteristics of the product. The variations in flavor, odor and texture between samples were measured by sensory evaluation. Data from the analysis of flavor-active compounds (free amino acids and volatile compounds), macronutrient content (soluble proteins and carbohydrates, lipid and mineral fractions), physico-chemical properties (water activity, water and oil-binding capacities, swelling capacity), color and microbial load are also reported. The information provided in this article can be used by industrial stakeholders (seaweed producers, food industry) to optimize processing and storage conditions of edible seaweeds and by scientists to build upon further knowledge to improve the quality of seaweeds in food applications.
数据文章引用了论文《半干储存作为改善可食用红海藻掌状红皮藻感官特性的成熟过程》[1]。该数据涉及对可食用海藻品种在干燥（D，含水量约6%）和半干状态（SD，含水量约20%）下储存期间的样本分析。文章包括在储存0、12、61和126天时采集的样本分析数据，以评估水分含量和储存时间对产品感官特性的影响。通过感官评估测量样本之间风味、气味和质地的变化。还报告了风味活性化合物（游离氨基酸和挥发性化合物）、常量营养素含量（可溶性蛋白质和碳水化合物、脂质和矿物质成分）、物理化学性质（水分活度、水和油结合能力、膨胀能力）、颜色和微生物负荷的分析数据。本文提供的信息可供行业利益相关者（海藻生产商、食品行业）用于优化可食用海藻的加工和储存条件，也可供科学家借鉴进一步的知识以提高食品应用中海藻的质量。
