Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Preparation of Sample
2.3. Cooking Cnditions
2.4. Processing Characteristics
2.4.1. Color Analysis
2.4.2. Texture Profile Analysis (TPA) Measurement
2.4.3. Moisture Measurement
2.5. Determination of Polyphenolic Compounds Content
2.6. Determination of Fucoxanthin Content
2.7. Determination of Chlorophyll Content
2.8. Gas Chromatography–Mass Spectrometry (GC–MS) Analysis
2.9. Scanning Electron Microscope (SEM) Measurement
2.10. Statistical Analysis
3. Results
3.1. Effects of Cooking Methods on the Quality of L. japonica
3.1.1. Effects of Cooking Methods on the Color of L. japonica
3.1.2. Effects of Cooking Methods on the TPA of L. japonica
3.1.3. L-NMR Analysis
3.2. Influence of Different Processing Methods on the Phloroglucinol of L. japonica
3.3. Study on the Effect of Different Processing Methods on the Content of Fucoxanthin in L. japonica
3.4. Effects of Different Processing Methods on the Chlorophyll Content of L. japonica
3.5. Volatile Compounds
3.6. SEM Analysis
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Raw | Blanched | Steamed | Boiled | Baked | ||
---|---|---|---|---|---|---|
Color | L* | 20.15 ± 1.15 b | 21.17 ± 0.76 b | 19.96 ± 1.78 b | 20.95 ± 0.84 b | 27.58 ± 1.40 a |
a* | −0.22 ± 0.11 b | −0.45 ± 0.14 c | −0.55 ± 0.18 c | 0.48 ± 0.19 a | 0.67 ± 0.22 a | |
b* | 5.78 ± 0.83 a | 4.45 ± 0.40 b | 5.29 ± 0.82 ab | 5.30 ± 0.96 ab | 4.97 ± 0.98 ab | |
ΔE | nd | 1.69 | 0.61 | 1.18 | 7.52 | |
TPA | Hardness (g) | 1513.73 ± 103.87 a | 1348.21 ± 118.54 b | 1085.80 ± 110.07 c | 1495.20 ± 105.38 a | 360.05 ± 112.053 d |
Cohesiveness | 1.04 ± 0.17 a | 0.99 ± 0.02 ab | 0.96 ± 0.02 ab | 0.99 ± 0.03 ab | 0.89 ± 0.14 b | |
Adhesiveness (g.s) | 0.67 ± 0.02 | 0.67 ± 0.04 | 0.60 ± 0.04 | 0.65 ± 0.01 | 0.58 ± 0.31 | |
Chewiness (g) | 1044.65 ± 160.11 a | 976.93 ± 304.12 a | 626.84 ± 105.97 b | 953.46 ± 57.72 a | 140.44 ± 126.20 c | |
Resilience | 0.53 ± 0.03 a | 0.48 ± 0.05 ab | 0.42 ± 0.05 bc | 0.39 ± 0.02 c | 0.30 ± 0.08 d |
Phloroglucinol mg/g | Fucoxanthin μg/g | Chlorophyll a μg/g | |
---|---|---|---|
Raw | 3.42 ± 0.13 a | 1.12 ± 0.14 a | - |
Blanched | 1.98 ± 0.05 c | 0.44 ± 0.01 c | - |
Steamed | 2.28 ± 0.16 bc | 0.69 ± 0.03 b | - |
Boiled | 2.83 ± 0.43 b | 0.68 ± 0.02 b | - |
Baked | 2.33 ± 0.09 bc | 0.37 ± 0.01 c | - |
Raw (%) | Blanched (%) | Steamed (%) | Boiled (%) | Baked (%) | |
---|---|---|---|---|---|
1-Methoxy-2-propyl acetate | 21.33 ± 10.03 | - | 14.46 ± 4.21 | 66.21 ± 8.95 | - |
1-Octen-3-one | 48.32 ± 16.26 | - | 17.17 ± 6.76 | - | 3.02 ± 0.11 |
2-Heptenal, (Z)- | 2.77 ± 2.71 | - | - | 7.91 ± 2.48 | 1.34 ± 0.13 |
1-Pentanol, 3-methyl- | 0.96 ± 0.90 | - | - | - | - |
Nonanal | 0.73 ± 0.12 | - | - | - | 1.70 ± 0.28 |
2-Octenal, (E)- | 1.50 ± 2.30 | - | - | - | 1.66 ± 0.16 |
Propanoic acid,2-methyl-, 1,1′-(2-ethyl-1-propyl-1,3-propanediyl) ester; | 9.92 ± 6.82 | - | - | - | - |
2(4H)-Benzofuranone, 5,6,7,7a-tetrahydro-4,4,7a-trimethyl- | 2.58 ± 0.66 | - | - | - | - |
1,4-Diisopropylnaphthalene | 21.33 ± 10.03 | - | - | - | - |
Benzaldehyde | - | 35.06 ± 0.39 | 24.23 ± 3.95 | - | - |
Acetophenone | - | 24.53 ± 2.24 | 3.07 ± 0.31 | - | - |
Naphthalene,1,2-dihydro-1,1,6-trimethyl- | - | 2.61 ± 0.71 | - | 0.96 ± 0.63 | |
trans-β-ionone | - | 37.80 ± 1.95 | - | - | |
Furan, 2-pentyl- | - | - | 14.83 ± 3.65 | - | 8.88 ± 0.34 |
Styrene | - | - | 2.44 ± 0.87 | 3.20 ± 1.67 | 1.13 ± 0.20 |
2-Heptenal, (E)- | - | - | 11.54 ± 1.83 | - | - |
5-Ethylcyclopent-1-enecarboxaldehyde | - | - | 1.59 ± 0.07 | - | - |
Benzaldehyde | - | - | 8.86 ± 0.87 | - | - |
1-Octanol | - | - | 1.28 ± 0.08 | - | - |
Phenol, 3,5-bis(1,1-dimethylethyl)- | - | - | 0.53 ± 0.14 | - | 0.13 ± 0.03 |
3-Octanone, 2-methyl- | - | - | - | 6.27 ± 2.36 | - |
2′,3′,4′ Trimethoxyacetophenone | - | - | - | 1.04 ± 0.47 | 0.04 ± 0.00 |
2,4-Di-tert-butylphenol | - | - | - | 11.54 ± 5.06 | - |
Dibutyl phthalate | - | - | - | 3.84 ± 2.87 | - |
2,3-Pentanedione | - | - | - | - | 1.70 ± 0.08 |
2-Heptanone | - | - | - | - | 0.87 ± 0.08 |
2-Hexenal, (E)- | - | - | - | - | 0.37 ± 0.00 |
1,3,5,7-Cyclooctatetraene | - | - | - | - | 0.64 ± 0.05 |
2,3-Octanedione | - | - | - | - | 7.23 ± 0.21 |
1-Tridecene | - | - | - | - | 0.11 ± 0.01 |
1-Octen-3-ol | - | - | - | - | 10.03 ± 0.41 |
2-Dodecyne | - | - | - | - | 0.89 ± 0.07 |
Decanal | - | - | - | - | 21.87 ± 1.10 |
Pentadecane | - | - | - | - | 21.86 ± 1.08 |
3,5-Octadien-2-one | - | - | - | - | 1.92 ± 0.19 |
2-Furancarboxaldehyde, 5-methyl- | - | - | - | - | 2.29 ± 0.35 |
2-Octen-1-ol, (E)- | - | - | - | - | 0.97 ± 0.07 |
Dodecanal | - | - | - | - | 0.77 ± 0.53 |
1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethyl)- | - | - | - | - | 1.62 ± 0.94 |
2,4-Decadienal, (E,E)- | - | - | - | - | 2.87 ± 0.02 |
Hexanoic acid | - | - | - | - | 3.61 ± 0.04 |
3-Buten-2-one, 4-(2,2,6-trimethyl-7-oxabicyclo[4.1.0]hept-1-yl)- | - | - | - | - | 0.15 ± 0.00 |
Methyl tetradecanoate | - | - | - | - | 0.49 ± 0.04 |
1H-Pyrrole-2,5-dione, 3-ethyl-4-methyl- | - | - | - | - | 0.79 ± 0.13 |
Diethyl Phthalate | - | - | - | - | 0.07 ± 0.00 |
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Yang, Z.; Li, X.; Yu, M.; Jiang, S.; Qi, H. Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica. Foods 2023, 12, 1619. https://doi.org/10.3390/foods12081619
Yang Z, Li X, Yu M, Jiang S, Qi H. Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica. Foods. 2023; 12(8):1619. https://doi.org/10.3390/foods12081619
Chicago/Turabian StyleYang, Zuomiao, Xueting Li, Meiqi Yu, Shan Jiang, and Hang Qi. 2023. "Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica" Foods 12, no. 8: 1619. https://doi.org/10.3390/foods12081619