學生姓名:
孫愷伶
指導教授:
張君如
學期:
114下
摘 要:
Seaweeds are rich in minerals and bioactive compounds but are highly perishable due to high moisture content, requiring drying to extend shelf life; however, the effects of different drying methods remain unclear. This study compared convective drying (CD), freeze drying (FD) and microwave-vacuum drying (MVD) on Ulva sp. and Fucus vesiculosus. In Ulva sp., protein content decreased to 5.4 ± 0.1 after MVD, while FD reduced water activity to 0.069 ± 0.031, improving storage stability and retaining flavor compounds; CD resulted in higher crispness and hardness based on sensory radar analysis. In Fucus vesiculosus, FD yielded the highest omega-6 content (8.2 ± 0.3) and better color and structural retention. For Ulva reticulata, thermal treatments (boiling, steaming, microwave, ultrasound) altered heavy metals and volatiles, with microwave reducing heavy metals by 88% (As up to 96.8%), decreasing fishy compounds (hexanal, heptanal, nonanal), generating 6-methyl-2-heptanone, and retaining essential amino acids. Overall, appropriate drying and processing enhance safety, sensory quality, and nutritional value, supporting the commercial potential of edible seaweeds.
孫愷伶.pdf