Fermentation of Fucus vesiculosus: Sensory evaluation and product innovation
Maher, Megan (2024-06-24)
Fermentation of Fucus vesiculosus: Sensory evaluation and product innovation
(24.06.2024)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
avoin
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2024072562244
https://urn.fi/URN:NBN:fi-fe2024072562244
Tiivistelmä
Fucus vesiculosus is a common macroalgae abundant in coastal regions of the North Sea, the western Baltic Sea and in both the Atlantic and Pacific oceans. While traditional consumption of seaweeds is prominent in Asian cultures, trends of consumption of seaweed-based products are growing in Western cultures. However, consumption remains relatively low despite the recognized health benefits.
Fermentation is a natural bioprocess that can improve the shelf-life, sensory and nutritional quality of fresh macroalgae. The study initially trialled two different conditions of the macroalgae: chopped into approximately 1-inch pieces and blended with an immersion blender. Both conditions were trialled using lactic acid bacteria (LAB) Lactiplantibacillus plantarum DSM 20174. Following this, different glucose concentrations (10 and 20%) were trialled to optimise the fermentation. Variations were also made to the algae concentrations used within the fermentation mass. Finally, the fermented and fresh macroalgae were used to develop two different product innovations, a pesto and a sauerkraut, respectively. Fermentation progress was monitored by chemical analysis. The sugars and acids were then analyzed through gas chromatogram coupled with flame ionization detector on samples across different fermentation durations. The sensory evaluation was carried out by a trained panel (n=6) and was split into two parts: a likeness of the two product innovations compared to their controls and descriptive analysis on 4 samples which were subjected to different treatments, such as raw, heat-treated, 2-day fermentation, and 12-day fermentation.
The results suggest that lactic acid concentrations were higher in 10% glucose compared to the use of 20% indicating a more optimum sugar concentration for LAB fermentation. Despite a significant reduction in pH, no lactic acid was detected from the 2-day fermentation. Spontaneous fermentations with naturally occurring LAB (from the cabbage), contained significantly higher concentrations of lactic acid compared to controlled fermentations inoculated with the LAB strain. The result from the sensory evaluation suggests that fermentation reduced the overall aroma intensity in the 12-day fermentation compared to the raw untreated sample. Additionally, both 2 and 12-day fermentations significantly reduced grassy and seaweed aromas compared to raw and heat-treated.
Fermentation is a natural bioprocess that can improve the shelf-life, sensory and nutritional quality of fresh macroalgae. The study initially trialled two different conditions of the macroalgae: chopped into approximately 1-inch pieces and blended with an immersion blender. Both conditions were trialled using lactic acid bacteria (LAB) Lactiplantibacillus plantarum DSM 20174. Following this, different glucose concentrations (10 and 20%) were trialled to optimise the fermentation. Variations were also made to the algae concentrations used within the fermentation mass. Finally, the fermented and fresh macroalgae were used to develop two different product innovations, a pesto and a sauerkraut, respectively. Fermentation progress was monitored by chemical analysis. The sugars and acids were then analyzed through gas chromatogram coupled with flame ionization detector on samples across different fermentation durations. The sensory evaluation was carried out by a trained panel (n=6) and was split into two parts: a likeness of the two product innovations compared to their controls and descriptive analysis on 4 samples which were subjected to different treatments, such as raw, heat-treated, 2-day fermentation, and 12-day fermentation.
The results suggest that lactic acid concentrations were higher in 10% glucose compared to the use of 20% indicating a more optimum sugar concentration for LAB fermentation. Despite a significant reduction in pH, no lactic acid was detected from the 2-day fermentation. Spontaneous fermentations with naturally occurring LAB (from the cabbage), contained significantly higher concentrations of lactic acid compared to controlled fermentations inoculated with the LAB strain. The result from the sensory evaluation suggests that fermentation reduced the overall aroma intensity in the 12-day fermentation compared to the raw untreated sample. Additionally, both 2 and 12-day fermentations significantly reduced grassy and seaweed aromas compared to raw and heat-treated.