1. Savouring the sea: Production and consumption of future seaweed foods
- Author
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Jönsson, Madeleine and Jönsson, Madeleine
- Abstract
Current food systems pose one of the greatest health and environmental challenges of the21st century. A systemic shift in the food sector can be accelerated by technologies and innovations,such as seaweed food applications. However, introducing and expanding seaweed as a food resourceinto Western markets comes with several challenges.These challenges include its microbial, chemical, and sensory quality, which constitute the main focusareas of this thesis. Microbial stability was assessed by two alternative methods: fermentation and high-pressure processing. It was found that fermentation of seaweed by means of lactic acid bacteria ispossible and can exert a promising preservation effect that is able to decrease the pH to out-conquerspoiling bacteria. The effect of treatment with high pressure was more difficult to evaluate but showedthat the algal texture was altered by up to an 87.7% reduction in hardness and a 60.0% reduction incompression (chewiness). Processing can enhance the chemical and sensory characteristics, which isimportant for increasing food safety and consumer acceptance.It was further found that the chemical composition of seaweed differs depending on species and harvestsite, and between its different parts. This was observed for both nutrients and potentially toxic elements.Our studies further showed that while treatment with scalable methods was able to decrease the levelsof total arsenic by 61.1%, inorganic arsenic by 92.4%, lead by 49.4%, and iodine by 72.8%, someelements, such as mercury and cadmium, were difficult to remove. Considering current regulations,iodine and cadmium exert the greatest challenges for chemical seaweed quality. Therefore, the speciesand cultivation sites should be selected carefully to produce seaweed that is safe for consumption.To evaluate consumers’ perceptions, descriptive and hedonic analyses were performed. In thedescriptive study, the sensory profiles of four common northern European seaweed species weremapped. Gen
- Published
- 2024