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

• Published in: Journal of applied phycology Vol. 31; no. 5; pp. 3175 - 3187
• Main Authors: Bruhn, Annette, Brynning, Gunhild, Johansen, Aase, Lindegaard, Mads Sarauw, Sveigaard, Helle Hagen, Aarup, Betina, Fonager, Lene, Andersen, Lene Lykke, Rasmussen, Michael Bo, Larsen, Martin Mørk, Elsser-Gravesen, Dieter, Børsting, Margrethe Elise
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.10.2019; Springer Nature B.V
• Subjects: Algae; Bacillus cereus; Bacteria; Biomedical and Life Sciences; Cadmium; Dry matter; Ecology; edible seaweed; Fermentation; Fermented fish paste; Fermented food; Flavors; Flavour; Food; Food preservation; Foods; Freshwater & Marine Ecology; Heat treatment; Heavy metals; Historical metallurgy; Kelp; Lactic acid; Lactic acid bacteria; Life Sciences; macroalgae; Mannitol; markets; Mercury; Mercury (metal); Minerals; nitrogen; Novel foods; Nutrient content; odors; Olfaction; Plant Physiology; Plant Sciences; protein content; Rhodophyta; Saccharides; Saccharina latissima; Saltiness; Salty taste; Seaweed products; Seaweeds; Sensory evaluation; Sensory properties; Smell; Sodium; Sugar; Supermarkets; Taste; Texture; Tissue; trace elements; Trace metals; Umami; Undaria pinnatifida; Seaweed; Lactic acid bacteria; Sensory analysis; Taste; Flavour descriptors; Protein; Smell

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...