Date of Award
Summer 8-22-2025
Level of Access Assigned by Author
Open-Access Thesis
Degree Name
Master of Science (MS)
Department
Food and Nutrition Sciences
First Committee Advisor
Jennifer J. Perry
Second Committee Member
Denise I. Skonberg
Third Committee Member
Robson Machado
Abstract
Demand for seaweed is increasing in the U.S., coupled with an increase in seaweed aquaculture to supplement its production. The growing Maine seaweed industry (wild and aquaculture) is remarkable, leading in production in the U.S. market currently valued at $20 million annually. However, this crop is extremely seasonal, harvested for a limited time each year, and extremely perishable. Additionally, there is significant variation in state-level regulation regarding food safety associated with seaweed industry. Therefore, addressing the major hurdle of perishability and safety is critical for sustaining a viable seaweed industry in Maine. The specific objectives of this study were to (i) study the impact of brining and dry salting on the physicochemical, microbial, and sensory characteristics of sugar kelp and (ii) assess the survival of pathogens inoculated on raw Saccharina latissima subjected to brining and dry salting treatments. In the first study, consumer acceptance of seaweed salad prepared with brined and dry salted sugar kelp were tested. Brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) were applied to fresh kelp to achieve a target water activity of less than 0.77. The processed samples were stored at 4 °C for 2 weeks until the sensory analysis. The day before consumer evaluation, processed kelp samples were rinsed and made into salad with shredded carrots, and sesame dressings. Three salad samples (salad with fresh, 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. Results indicated that salads with brined and dry salted sugar kelp were liked more than a salad made with raw kelp. Brining and dry salting can be used to produce seaweed products with enhanced shelf life and quality for the consumer market. In the second study, the effect of salting and brining treatments on the physicochemical and microbial properties of sugar kelp were analyzed throughout storage for up to 90 days. Results indicated that brining and dry salting increased the shelf life of sugar kelp for up to 60 and 30 days when stored at ambient temperature and 90 and 60 days when stored at refrigerated temperature. In the last study, fresh raw kelp blades were inoculated with ~106 log CFU/g of each pathogen (separately) and subjected to brining 40% NaCl solution weight/volume) and dry salting (30% weight/weight) to achieve a target water activity of ≤0.77. Processed samples were stored in sealed bags at 4 °C or 22 °C for up to 12 weeks. The survival of pathogens was assessed each week using cultural techniques. Results indicated that kelp intended to be processed by brining and dry salting should undergo an additional processing step to reduce levels of foodborne pathogens to ensure safety.
Recommended Citation
Arya, Richa, "Impact of Post-Harvest Processing and Preservation Methods on Safety, Quality and Sensory Attributes of Sugar Kelp (Saccharina latissima)" (2025). Electronic Theses and Dissertations. 4282.
https://digitalcommons.library.umaine.edu/etd/4282