Effect of different cooking methods on sea lettuce's (Ulva rigida) Volatile compounds and sensory properties.

BACKGROUND The effect of different cooking methods (boiling, vacuum, and steamed cooking) on the volatile compounds content and sensory properties of sea lettuce (Ulva rigida) seaweed has been assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100°C for three different lengths of time (5, 10 and 15 minutes). Different statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the content in volatile compounds and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample had, mainly aldehydes. Regarding their sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptors scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regards to both volatile compounds and sensory properties. CONCLUSION In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content in cooked sea lettuce took place during the first minutes of cooking and at medium cooking temperatures. This article is protected by copyright. All rights reserved.