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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Colour Preservation of Salted Gracilaria lemaneiformis by Hot Water Extraction of the Formed Brown Materials

1, 2, 3, 4Ying-Ming Mao
1School of Chemical Engineering, Huaihai Institute of Technology, 59 Cangwu Road, Xinpu, 222005
2Jiangsu Marine Resources Development Research Institute, Lianyungang, Jiangsu, 222005
3Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening
4Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, 222005, China, Tel.: +86 518 85895407
Advance Journal of Food Science and Technology  2016  10:672-674
http://dx.doi.org/10.19026/ajfst.11.2761  |  © The Author(s) 2016
Received: August ‎24, ‎2015  |  Accepted: September ‎11, ‎2015  |  Published: August 05, 2016
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Abstract

The browning of Gracilaria lemaneiformis during salting decreases the sensory quality and commercial value of this alga. This study determined whether or not hot water treatment preserves the colour of salted G. lemaneiformis. During hot water treatment, brown materials were dissolved in hot water and separated from G. lemaneiformis, which resulted in the recovery of the natural colour of the alga. The optimised colour preservation conditions were 100°C extraction temperature and 20 min extraction time. Hot water treatment can potentially preserve the colour of G. Lemaneiformis.

Keywords:

Brown material, colour preservation, Gracilaria lemaneiformis, water extraction,

References