Fermentation of sugar kelp (Saccharina latissima) – effects on sensory properties, and content of minerals and metals

TY - JOUR

T1 - Fermentation of sugar kelp (Saccharina latissima) – effects on sensory properties, and content of minerals and metals

AU - Bruhn, Annette

AU - Brynning, Gunhild

AU - Johansen, Aase

AU - Sarauw Lindegaard, Mads

AU - Hagen Sveigaard, Helle

AU - Aarup, Betina

AU - Fonager, Lene

AU - Lykke Andersen, Lene

AU - Rasmussen, Michael Bo

AU - Larsen, Martin Mørk

AU - Elsser-Gravesen, Dieter

AU - Børsting, Margrethe Elise

PY - 2019/10

Y1 - 2019/10

N2 - Fermentation is an ancient technique for preserving food and feed, and for moderating taste and texture of foods. Fermentation of seaweeds for generating novel food products has yet only been described for few red algae. Here, sugar kelp (Saccharina latissima) was heat-treated and fermented using lactic acid bacteria (LAB). Taste, smell and texture of the fermented product was compared to fresh sugar kelp and two commercial seaweed products (nori and wakame). Tissue contents of dry matter, nitrogen, mannitol, and selected minerals and trace metals of the fresh and fermented sugar kelp were quantified and compared. In the fermentation process, the pH was reduced to 4.5 within 40 h, with LAB counts increasing 100-fold and no Bacillus cereus present. Heat-treatment and fermentation caused a reduced saltiness and umami flavour of the sugar kelp, a less slimy visual appearance and a reduced smell of sea, whereas the texture and protein content was unchanged compared to the fresh sugar kelp. The fermented sugar kelp had a stronger bite than nori and wakame, a stronger smell of sea and a more salty, irony and umami rich taste than nori, but less umami and salt taste than wakame. The fermentation process reduced the contents of sodium (− 15%), cadmium (− 35%) and mercury (− 37%) in the sugar kelp. LAB fermentation of sugar kelp showed promising for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals.

AB - Fermentation is an ancient technique for preserving food and feed, and for moderating taste and texture of foods. Fermentation of seaweeds for generating novel food products has yet only been described for few red algae. Here, sugar kelp (Saccharina latissima) was heat-treated and fermented using lactic acid bacteria (LAB). Taste, smell and texture of the fermented product was compared to fresh sugar kelp and two commercial seaweed products (nori and wakame). Tissue contents of dry matter, nitrogen, mannitol, and selected minerals and trace metals of the fresh and fermented sugar kelp were quantified and compared. In the fermentation process, the pH was reduced to 4.5 within 40 h, with LAB counts increasing 100-fold and no Bacillus cereus present. Heat-treatment and fermentation caused a reduced saltiness and umami flavour of the sugar kelp, a less slimy visual appearance and a reduced smell of sea, whereas the texture and protein content was unchanged compared to the fresh sugar kelp. The fermented sugar kelp had a stronger bite than nori and wakame, a stronger smell of sea and a more salty, irony and umami rich taste than nori, but less umami and salt taste than wakame. The fermentation process reduced the contents of sodium (− 15%), cadmium (− 35%) and mercury (− 37%) in the sugar kelp. LAB fermentation of sugar kelp showed promising for broadening the food market for seaweeds as the fermented product had a milder taste, improved visual impression and smell, and a reduced content of harmful trace metals.

KW - Flavour descriptors

KW - Lactic acid bacteria

KW - Protein

KW - Seaweed

KW - Sensory analysis

KW - Smell

KW - Taste

UR - http://www.scopus.com/inward/record.url?scp=85068873955&partnerID=8YFLogxK

U2 - 10.1007/s10811-019-01827-4

DO - 10.1007/s10811-019-01827-4

M3 - Journal article

SN - 0921-8971

VL - 31

SP - 3175

EP - 3187

JO - Journal of Applied Phycology

JF - Journal of Applied Phycology

IS - 5

ER -