Changes of mineral composition of salt recovered from seaweed processing and its taste expression in the processed foods
2010
Saito, T., Tokyo Univ. of Marine Science and Technology (Japan) | Onodera, M. | Yoshie Stark, Y. | Haccho, Y. | Tanaka, M.
Salting is a common processing method of seaweeds in Japan. Saturated NaCl solution was used for seaweed processing, and then salt was recovered following processing. Analysis of the mineral composition of the recovered salt revealed more than 97% NaCl content and no heavy metals, which fulfills the CODEX standard for selling worldwide. Moreover the Ca and K contents of the recovered salt were significantly higher than original NaCl solution due to elution from the seaweeds. The salt was applied for use in foods to determine differences in taste by sensory analysis. Sensory parameters were determined based on the characteristics of each processed food. No significant difference in overall acceptance was found when these salts were added to 1% salt solution, kamaboko, salted meat, and salted cucumber. These results indicate that salt recovered from seaweed processing is safe to use for food with higher Ca content, without significantly affecting taste.
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