Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation

Consumption of nutrient‐rich seaweeds and fermented nondairy foods represent fast growing trends among health‐minded consumers. Assessment of lacto‐fermented seaweed was performed to address these trends, and to offer shelf‐life extension and product diversification for fresh kelps. The objectives w...

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Bibliographic Details
Published in:Journal of food science 2021-02, Vol.86 (2), p.334-342
Main Authors: Skonberg, D.I., Fader, S., Perkins, L.B., Perry, J.J.
Format: Article
Language:English
Subjects:
Acceptability
Acids
Algae
Antioxidants
Bacteria
Brassica - chemistry
Brassica - microbiology
Chemical Phenomena
Coliforms
consumer acceptability
Consumer Behavior
Consumers
Evaluation
Fermentation
Fermented food
Fermented Foods - analysis
Fermented Foods - microbiology
Food
Food Microbiology
Humans
Hydrogen-Ion Concentration
Information processing
kelp
Kelp - chemistry
Kelp - microbiology
Lactic acid
Lactic Acid - metabolism
Lactic acid bacteria
Lactobacillus plantarum
Lactobacillus plantarum - metabolism
Leuconostoc mesenteroides - metabolism
Life extension
Milk free
pH effects
Phenolic compounds
Phenols
Product safety
Refrigeration
Salts
Sauerkraut
Seaweeds
Sensation
Sensory evaluation
Shear forces
Shelf life
Species
Sugar
texture
Trends
vegetable fermentation
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Summary:Consumption of nutrient‐rich seaweeds and fermented nondairy foods represent fast growing trends among health‐minded consumers. Assessment of lacto‐fermented seaweed was performed to address these trends, and to offer shelf‐life extension and product diversification for fresh kelps. The objectives were to evaluate the effects of kelp species and inclusion level on fermentation kinetics, physicochemical quality, safety, shelf‐life, and consumer acceptability of a seaweed sauerkraut‐style product. Six formulations with different inclusion levels (25, 50, and 75%) of shredded kelp (sugar kelp, SK or winged kelp, WK) were mixed with cabbage, 2% salt, and inoculated with Lactobacillus plantarum (approximately 106 CFU/g) and Leuconostoc mesenteroides (approximately 101 CFU/g). Products were processed in triplicate, fermented until a target pH of ≤4.6 was achieved, and sampled periodically for 60 days. Kelp species and inclusion level significantly affected most variables tested. The most rapid fermentation (3 days), as evidenced by pH decrease, lactic acid bacteria counts, and lactic acid levels, was noted in WK formulations. Some SK formulations took up to 14 days to achieve the target pH, and coliforms persisted to a greater extent in the SK formulations. Higher levels of kelp decreased the fermentation rate and concentration of fermentable sugars in the brine, but increased the total phenolic content and antioxidant activity of the sauerkrauts. Despite differences in instrumental color (L*a*b*) and texture (shear force) among formulations, overall liking as rated by a consumer panel was not significantly affected by species or inclusion level. Results support the use of lacto‐fermentation in the production of refrigeration‐stable seaweed sauerkraut‐style product. Practical Application Health‐conscious consumers are becoming increasingly interested in plant‐based diets and fermented foods, and the development of novel seaweed sauerkraut‐style products can help to meet these needs. This study demonstrated the successful production of a sauerkraut‐style product formulated with up to 50% farm‐raised kelp. Physical, chemical, microbiological, and consumer acceptability testing established lactic acid fermentation as a viable method for shelf life extension and value addition of fresh kelps. These results provide science‐based information on an alternative processing method for cultivated seaweeds and can assist the industry in product diversification efforts.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15602