Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties
- 4 August 2020
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 101 (3), 970-980
- https://doi.org/10.1002/jsfa.10705
Abstract
BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical IndustryKeywords
This publication has 35 references indexed in Scilit:
- Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweedMicrochemical Journal, 2013
- Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processingCyTA - Journal of Food, 2012
- Sous vide cooking: A reviewInternational Journal of Gastronomy and Food Science, 2012
- Chemical composition of cultivated seaweed Ulva clathrata (Roth) C. AgardhFood Chemistry, 2011
- EFFECT OF PROCESSING CONDITIONS ON PHYTOCHEMICAL CONSTITUENTS OF EDIBLE IRISH SEAWEED HIMANTHALIA ELONGATAJournal of Food Processing and Preservation, 2011
- Bioactive compounds in seaweed: functional food applications and legislationJournal of Applied Phycology, 2011
- Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washingFood Chemistry, 2009
- Comparative Study of the Volatile Compounds from Some Black Sea Brown AlgaeBotanica Marina, 2002
- Comparative Studies on the Effect of Three Drying Methods on the Nutritional Composition of Seaweed Sargassum hemiphyllum (Turn.) C. Ag.Journal of Agricultural and Food Chemistry, 1997
- The Aroma profile of the volatiles in marine green algae (Ulva pertusa)Food Reviews International, 1990