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Effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica
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Xiao-Ling WANG1, 2, Ting-Ru CHEN1, Zhi-Yu LIU1, Ying LI3, Xiao-Ting CHEN1, Lin-Ao FAN3, Yi-Feng YE3, Yin WANG1, *, He-Jian XIONG2, *
Journal of Food Safety & Quality | 2025, 16(2) : 119 - 126
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Journal of Food Safety & Quality | 2025, 16(2): 119-126
• Special Topic: Research on Optimization and Application of Food Processing Technology •
Effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica
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Xiao-Ling WANG1, 2, Ting-Ru CHEN1, Zhi-Yu LIU1, Ying LI3, Xiao-Ting CHEN1, Lin-Ao FAN3, Yi-Feng YE3, Yin WANG1, *, He-Jian XIONG2, *
Affiliations
  • 1. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, China
  • 2. College of Marine Food and Bioengineering, Jimei University, Xiamen 361021, China
  • 3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240929002
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Objective To investigate the effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica. Methods In this paper, the effects of blanching and salting processes on the main nutritional compositions and minerals of tender Laminaria japonica during processing were studied. Results The content of water, crude protein, dietary fiber, crude fat, alginate, mannitol, iodine, amino acids, manganese, phosphorus, iron, and potassium in fresh tender Laminaria japonica were the highest, followed by blanched tender Laminaria japonica, and the lowest was salted tender Laminaria japonica, which might be due to the high temperature of blanching and the dehydration process of salting, resulting in varying degrees of loss of nutrients in tender Laminaria japonica. Amino acid composition analysis showed that fresh tender Laminaria japonica was more in line with the ideal protein pattern recommended by Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO). Heavy metal content analysis showed that the content of heavy metal elements in tender Laminaria japonica met the food safety standards at home and abroad. The results of principal component analysis showed that the comprehensive scores of fresh tender Laminaria japonica was the highest and the quality was the best. After blanching and salting, the comprehensive nutritional quality of fresh tender Laminaria japonica decreased. Conclusion During the processing of tender Laminaria japonica, nutritional compositions and minerals are lost to varying degrees after blanching and salting. This study can provide a scientific basis for the high-value development, utilization, and sustainable development of tender Laminaria japonica in the future.

tender Laminaria japonica  /  processing  /  nutritional compositions  /  minerals  /  principal component analysis
Xiao-Ling WANG, Ting-Ru CHEN, Zhi-Yu LIU, Ying LI, Xiao-Ting CHEN, Lin-Ao FAN, Yi-Feng YE, Yin WANG, He-Jian XIONG. Effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 119 -126 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240929002
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Year 2025 volume 16 Issue 2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20240929002
  • Receive Date：2024-09-29
  • Online Date：2025-07-21
  • Published：2025-01-25
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  • Received：2024-09-29
Funding
Affiliations
    1. Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, China
    2. College of Marine Food and Bioengineering, Jimei University, Xiamen 361021, China
    3. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20240929002
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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