Effect of Dry Salting and Brining on the Consumer Acceptance of <i>Saccharina latissima</i> (Sugar Kelp)

Abstract

Brining and dry salting are traditional preservation techniques used to extend the shelf life of foods including seaweeds. In this study, brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) processes were applied to fresh kelp to achieve a target water activity of less than 0.77, and the effect of salting treatment on consumer acceptance was assessed. The processed samples were stored at 4 °C for 2 weeks until the sensory analysis. Processed kelp samples were used as the primary ingredient in a salad with shredded carrots and sesame dressing. Three salad samples (salad with fresh kelp (control), brined, or dry salted sugar kelp) were presented to the panelists to assess the liking of sensory attributes including salt intensity, color, aroma, flavor, texture, and overall liking. Significant differences in the liking of flavor and texture were observed, with consumers rating both treatments made with salted seaweed higher than a salad made from fresh seaweed. Panelists identified the availability and lack of information regarding nutritional benefits as barriers to their seaweed consumption. These results indicate that in addition to extending shelf life, the preservation of kelp by salting may increase consumer acceptability.

Keywords

• seaweed
• macroalgae
• sensory testing
• preservation