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Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage.
Data Brief. 2020 Dec; 33:106343.DB

Abstract

The data article refers to the paper "Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)" [1]. The data refers to the analysis of samples of the edible seaweed species Palmaria palmata during storage in a dry (D, containing ca. 6 % moisture) and semi-dry state (SD, containing ca. 20 % moisture). The article includes data from the analysis of samples taken at 0, 12, 61 and 126 days of storage to evaluate the effect of moisture content and storage time on the sensory characteristics of the product. The variations in flavor, odor and texture between samples were measured by sensory evaluation. Data from the analysis of flavor-active compounds (free amino acids and volatile compounds), macronutrient content (soluble proteins and carbohydrates, lipid and mineral fractions), physico-chemical properties (water activity, water and oil-binding capacities, swelling capacity), color and microbial load are also reported. The information provided in this article can be used by industrial stakeholders (seaweed producers, food industry) to optimize processing and storage conditions of edible seaweeds and by scientists to build upon further knowledge to improve the quality of seaweeds in food applications.

Authors+Show Affiliations

Møreforsking AS, PO Box 5075, 6021 Ålesund, Norway. Norwegian University of Science and Technology NTNU, 7491 Trondheim, Norway.Matís ohf, Vínlandsleið 12, 113 Reykjavík, Iceland.MMS (Mer Molécule Santé), EA2160, Université de Nantes, BP 92208, 44322 Nantes, France.MMS (Mer Molécule Santé), EA2160, Université de Nantes, BP 92208, 44322 Nantes, France.MMS (Mer Molécule Santé), EA2160, Université de Nantes, BP 92208, 44322 Nantes, France.Matís ohf, Vínlandsleið 12, 113 Reykjavík, Iceland.Matís ohf, Vínlandsleið 12, 113 Reykjavík, Iceland.MMS (Mer Molécule Santé), EA2160, Université de Nantes, BP 92208, 44322 Nantes, France.Møreforsking AS, PO Box 5075, 6021 Ålesund, Norway.Norwegian University of Science and Technology NTNU, 7491 Trondheim, Norway.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33024802

Citation

Stévant, Pierrick, et al. "Data On the Sensory Characteristics and Chemical Composition of the Edible Red Seaweed Dulse (Palmaria Palmata) After Dry and Semi-dry Storage." Data in Brief, vol. 33, 2020, p. 106343.
Stévant P, Ólafsdóttir A, Déléris P, et al. Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage. Data Brief. 2020;33:106343.
Stévant, P., Ólafsdóttir, A., Déléris, P., Dumay, J., Fleurence, J., Ingadóttir, B., Jónsdóttir, R., Ragueneau, É., Rebours, C., & Rustad, T. (2020). Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage. Data in Brief, 33, 106343. https://doi.org/10.1016/j.dib.2020.106343
Stévant P, et al. Data On the Sensory Characteristics and Chemical Composition of the Edible Red Seaweed Dulse (Palmaria Palmata) After Dry and Semi-dry Storage. Data Brief. 2020;33:106343. PubMed PMID: 33024802.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Data on the sensory characteristics and chemical composition of the edible red seaweed dulse (Palmaria palmata) after dry and semi-dry storage. AU - Stévant,Pierrick, AU - Ólafsdóttir,Aðalheiður, AU - Déléris,Paul, AU - Dumay,Justine, AU - Fleurence,Joël, AU - Ingadóttir,Bergrós, AU - Jónsdóttir,Rósa, AU - Ragueneau,Émilie, AU - Rebours,Céline, AU - Rustad,Turid, Y1 - 2020/09/29/ PY - 2020/08/11/received PY - 2020/09/17/revised PY - 2020/09/18/accepted PY - 2020/10/7/entrez PY - 2020/10/8/pubmed PY - 2020/10/8/medline KW - Flavor compounds KW - Nutritional composition KW - Physico-chemical properties KW - Processing KW - Seaweed KW - Sensory analysis KW - Storage KW - Volatile compounds SP - 106343 EP - 106343 JF - Data in brief JO - Data Brief VL - 33 N2 - The data article refers to the paper "Semi-dry storage as a maturation process for improving the sensory characteristics of the edible red seaweed dulse (Palmaria palmata)" [1]. The data refers to the analysis of samples of the edible seaweed species Palmaria palmata during storage in a dry (D, containing ca. 6 % moisture) and semi-dry state (SD, containing ca. 20 % moisture). The article includes data from the analysis of samples taken at 0, 12, 61 and 126 days of storage to evaluate the effect of moisture content and storage time on the sensory characteristics of the product. The variations in flavor, odor and texture between samples were measured by sensory evaluation. Data from the analysis of flavor-active compounds (free amino acids and volatile compounds), macronutrient content (soluble proteins and carbohydrates, lipid and mineral fractions), physico-chemical properties (water activity, water and oil-binding capacities, swelling capacity), color and microbial load are also reported. The information provided in this article can be used by industrial stakeholders (seaweed producers, food industry) to optimize processing and storage conditions of edible seaweeds and by scientists to build upon further knowledge to improve the quality of seaweeds in food applications. SN - 2352-3409 UR - https://www.unboundmedicine.com/medline/citation/33024802/Data_on_the_sensory_characteristics_and_chemical_composition_of_the_edible_red_seaweed_dulse__Palmaria_palmata__after_dry_and_semi_dry_storage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S2352-3409(20)31236-1 DB - PRIME DP - Unbound Medicine ER -