Moreira-Leite Bruno, Antunes Rafael, Cotas João, Martins Nuno, Costa Nuno, Noronha João P, Mata Paulina, Diniz Mário
LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal.
Department of Life Sciences, Faculty of Science and Technology (FCTUC), Universidade de Coimbra, 3030-790 Coimbra, Portugal.
Foods. 2023 Jul 18;12(14):2736. doi: 10.3390/foods12142736.
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular "Modified Atmosphere Packaging" (MAP), on the physicochemical characteristics and food safety of two seaweed species, "laver" () and "sea-lettuce" (), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for treated under modified and vacuum atmospheres, and exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC-TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of compared to with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed.
传统的保存技术，如干燥、腌制或冷冻，无法保留海藻的原始特性。本研究旨在探讨最少加工处理，特别是“气调包装”（MAP），对两种海藻——紫菜（）和浒苔（）在6°C下储存15天的理化特性和食品安全的影响。使用分析方法评估了不同参数，即顶空气体组成、颜色、质地、微生物和挥发性有机化合物（VOCs）。本研究的主要发现是，气调包装处理能够抑制最少加工处理海藻的呼吸速率，同时保持其颜色和质地。在气调和真空环境下处理的紫菜微生物负荷显著降低，浒苔的微生物负荷呈现相对稳定的值，处理组与对照组之间无显著差异。因此，在为期15天的研究期间，两种海藻均符合食品安全要求。气相色谱-飞行时间质谱（GC-TOF-MS）分析表明，与对照组相比，气调包装和真空处理在保持紫菜气味特征方面更有效，在整个储存期间无显著差异。对多种非生物胁迫源的代谢反应似乎是观察到的大多数变化的原因。
