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Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida

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  • Food Science and Technology
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Abstract

The development of a simple and effective long-term storage protocol for harvested fresh Undaria pinnatifida is required to increase the market for U. pinnatifida products. We investigated the quality of U. pinnatifida after the application of various freezing and thawing methods to establish an optimum storage protocol. Four freezing temperatures (−40, −30, −20, and −10 °C), four freezing conditions (in air without seawater and with 50, 75, and 100 % seawater), and four thawing times (6, 12, 18, and 24 h) were employed. Changes in color value, tensile strength, total bacterial count, and most probable number of coliforms were measured. The best method for preserving the overall quality of U. pinnatifida is freezing at −30 °C with 50 % seawater and thawing in running tap water for 6 h. During retail display, changes in color, odor, tensile strength, and bacterial count of U. pinnatifida that had been freeze-thawed under optimum conditions were also measured, and a sensory evaluation was performed. There was no significant difference compared with the control within two days at 10 °C. In conclusion, we developed a simple and effective long-term storage protocol that led to no significant loss of quality of fresh U. pinnatifida.

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Acknowledgments

This work was supported by the Cooperative Research Program for Agriculture Science and Technology Development (project no. PJ004186), Rural Development Administration, Republic of Korea, and the Priority Research Centers Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education, Science and Technology (2009-0093813), Republic of Korea.

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Authors and Affiliations

  1. RIS Center, Industry-Academic Cooperation Foundation, Silla University, Sasang-gu, Busan, 617-736, Korea

    Jae-Suk Choi, Bo-Bae Lee & In Soon Choi

  2. Seojin Gijang Fishery Association Co., Gijang-gun, Busan, 619-900, Korea

    Sun Ju An

  3. Department of Biofood Materials, Silla University, Sasang-gu, Busan, 617-736, Korea

    Jae Hak Sohn

  4. Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Chinju, 660-758, Korea

    Kwang Keun Cho

  5. Department of Biological Science, Silla University, Sasang-gu, Busan, 617-736, Korea

    In Soon Choi

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  1. Jae-Suk Choi
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  2. Bo-Bae Lee
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  3. Sun Ju An
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  5. Kwang Keun Cho
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  6. In Soon Choi
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Correspondence to In Soon Choi.

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Choi, JS., Lee, BB., An, S.J. et al. Simple freezing and thawing protocol for long-term storage of harvested fresh Undaria pinnatifida . Fish Sci 78, 1117–1123 (2012). https://doi.org/10.1007/s12562-012-0529-x

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  • DOI: https://doi.org/10.1007/s12562-012-0529-x

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