Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 251 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033033

Studies on changes in agar quality of Gracilariopsis lemaneiformis during storage

  • HE Ziwei ,
  • WANG Di ,
  • YANG Xianqing ,
  • CHEN Shengjun ,
  • ZHAO Yongqiang ,
  • QI Bo ,
  • XIANG Huan
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Guangzhou 510300, China)
    3(Dalian Polytechnic University/Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China)

Received date: 2022-07-19

  Revised date: 2022-08-10

  Online published: 2023-09-27

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Abstract

To study the quality change of Gracilariopsis lemaneiformis with different moisture contents (12%, 25%, 35%, 45%, 55%) and storage temperatures (10, 20, 30, 40, 50 ℃). In this experiment, the changes in the agar extraction yield, gel strength, algal reducing sugar content, agarase activity, and colonies number of G. lemaneiformis were studied. Results showed that within 7 days of storage, the extraction yield and gel strength of G. lemaneiformis agar decreased with the increase of moisture content, storage temperature and storage time. Under the condition of low moisture content and low temperature storage, the G. lemaneiformis could maintain good processing quality, the growth and reproduction of microorganisms were relatively slow, the reducing sugar content in algae was less, the agarase activity was lower, the agar extraction yield was higher, and the gel strength was also more stable. This study provides data support and theoretical guidance for rational drying and storage of G. lemaneiformis and guaranteeing the quality of agar, which is of great significance for the high-value utilization of G. lemaneiformis and even promoting the development of the agar industry.

Key words： agar; storage; reducing sugar; agarase activity; gel strength

Cite this article

HE Ziwei , WANG Di , YANG Xianqing , CHEN Shengjun , ZHAO Yongqiang , QI Bo , XIANG Huan . Studies on changes in agar quality of Gracilariopsis lemaneiformis during storage[J]. Food and Fermentation Industries, 2023 , 49(17) : 251 -258 . DOI: 10.13995/j.cnki.11-1802/ts.033033

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