FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 53-57.doi: 10.7506/spkx1002-6630-201308011

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Production of Gracilaria lemaneiformis-Based Seasoned Seaweed Sauce

YANG Xian-qing,XIA Guo-bin,QI Bo,LI Lai-hao,CHEN Sheng-jun,HAO Zhi-ming   

  1. 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Key Laboratory of Aquatic Product Processing,Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, China;2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;3. Guangzhou Quality Supervision and Testing Institute, Guangzhou 510110, China
  • Received:2011-12-19 Revised:2013-03-15 Online:2013-04-25 Published:2013-05-07
  • Contact: Xianqing YANG E-mail:yxqgd@163.com
  • Supported by:
    ; National Marine Public Welfare Scientific Research Project of China

Abstract: Economic microagae Gracilaria lemaneiformis (Rhodophta) was used as the raw material to explore the optimal preparation process of seasoned seaweed sauce. On the basis of pretreatment of raw materials through high-pressure homogenization, high-pressure steaming and vacuum package, and taking protease activity and fermented meal sensory scores as the evaluation indices, the optimal fermentation conditions of Aspergillus oryzae and yeast were explored. Results indicated that the optimal fermentation conditions were 1.0% inoculation of Aspergillus oryzae and 0.8% yeasts, fermentation time of 5 days and fermentation temperature of 35 ℃. Under the optimal fermentation conditions, the protease activity was up to 6.08 g amino nitrogen per 100 g dry sauce product with a relatively high sensory evaluation score of 4.1. Four developed seaweed sauce products with different flavors are delicious, nurtitional and meet the national food quality standard.

Key words: Gracilaria lemaneiformis Rhodophta, seaweed sauce, flavor, seasoned instant food, microbiology fermentation

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