Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage

Abstract

Fresh, farmed Alaria esculenta was subjected to dry salting at a range of salt concentrations (0–200 g/kg). The quality of salted, refrigerated product was assessed over a 90 day shelf life. Microbial quality was unchanged during storage, with aerobic mesophile, lactic acid bacteria and coliform counts all remaining below 3.5 log CFU/g regardless of salt level. No textural differences due to treatment or storage time were detected. Instrumental color differences including significant decreases in Hunter a* and b* values indicate that the kelp became less yellow during storage, with increasing salt concentrations imparting a greener color to the product. Sensory analysis of seaweed salad prepared with salted product demonstrated a consumer preference for products produced with a higher (180 vs. 50 g/kg) level of salt. Dry salting is a low input process for preservation of fresh kelp that yields an acceptable product with up to 90 days of refrigerated shelf life.