Hot off the press: Changes in food quality attributes of Saccharina latissima following pre-treatments, frozen storage and subsequent thawing

[grace_collery]

Take a look at this new research paper on changes in quality attributes relevant for the food industry and beyond.
Key highlights pulled from the paper include:

• Freezing/thawing of S. latissima without pre-treatment result in extensive drip loss (15 to 24 % of initial weight).
• The liquid fraction contains minerals (mainly K and Na), mannitol and some water-soluble proteins and amino acids.
• Steam pre-treatment decreases drip losses upon thawing limiting the overall loss of nutrient in the kelp.
• Blanching and salting PTs resulted in extensive release of water-soluble nutrients particularly iodine.