Influence of drying treatment on three Sargassum species: 1. Proximate composition, amino acid profile and some physico-chemical properties

Ka Hing Wong, Peter Chikeung Cheung

Research output: Journal article publicationJournal articleAcademic researchpeer-review

51 Citations (Scopus)

Abstract

The effects were investigated of two different drying treatments (oven-and freeze-drying) on the proximate composition, amino acid profile and some physico-chemical properties of three subtropical brown seaweeds, Sargassum hemiphyllum, S. henslowianum and S. patens. There were significant differences (p< 0.05, two-way ANOVA, Tukey-HSD) in the ash, crude lipid and moisture contents of the three species treated by the two drying methods. The amount of total amino acids in the oven-dried seaweed samples was significantly (p< 0.05, two-way ANOVA, Tukey-HSD) lower than that of the freeze-dried ones. However, there were no significant differences on the amount of total essential amino acids and individual amino acid between the oven-and freeze-dried brown seaweeds. Physico-chemical properties including swelling, water holding and oil holding capacity of the freeze-dried Sargassum species were significantly (p< 0.05, two-way ANOVA, Tukey-HSD) higher than those of the oven-dried seaweed samples. This indicated that freeze-dried seaweeds had greater potential to be used as food ingredients in formulated food products than oven-dried ones.
Original languageEnglish
Pages (from-to)43-50
Number of pages8
JournalJournal of Applied Phycology
Volume13
Issue number1
DOIs
Publication statusPublished - 21 Feb 2001
Externally publishedYes

Keywords

  • Amino acid profile
  • Freeze-drying
  • Oven-drying
  • Physico-chemical properties
  • Proximate composition
  • Sargassum

ASJC Scopus subject areas

  • Aquatic Science
  • Plant Science

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