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Shelf Life of Seaweed Products

Views:2274 Author:WZH Publish Date:2017-12-02

With the development of seaweed processing industry, there appears more and more seaweed products. In the progress of seaweed processing, they add grease, seasoning and so on, so it is easy for grease to lead to peroxide rancid and release the smell of harla because of the influence of light, oxygen and metal ions in the storing time which will affect the quality of seaweeds.

To prolong shelf life, it is necessary to control all the factors in the seaweed processing to prevent the high peroxide value of grease. In the actual operation, the spoiled frying grease is a very acute problem.

There are two factors affecting the stability of grease oxidation: the internal factor is grease internal composition and the outer factor is storage and transportation conditions. The disconnection of unsaturated chain in grease acid and it is disassembled chronologically into low grade grease acid, aldehydes, ketone and so on to release undesirable odors and some rancidity products will lead to carcinogenic effect. Grease rancidity will destroy the vitamins and Impair the body enzyme system like succinic oxidase, cytochrome oxidase and so on. It is a question needed to be studied for grease antioxidant packaging that how to use packaging to block the grease oxidation from various factors to ensure food quality and prolong shelf life.

The main countermeasures in progresses of grease processing and storing  

Alternative of edible oil
The melting point of palm oil is higher than common vegetable oil with strong anti-oxidation. Palm oil replacing vegetable oil is a research direction to prolong shelf life. Palm oil is one of principal raw materials in food industry and there are three methods in grease processing:①get rid of oxygen contacted with grease with oxygen absorbent;②fill nitrogen into oil storage tank to separate oil from oxygen;③add free radical absorbent(antioxidant) into grease to prevent or slow oxidation.

 (palm oil)

Environmental conditioning control: in the storing of grease, it is necessary to avoid light, sealed package without contact of water and little touch with metallics. As required by the specification, adding antioxidant and synergist delay grease rancidity. At present, Synthetic antioxidants approved by the world health organization (WHO) are BHA, BHT, PG, TBHQ, tocopherol and so on; there are such natural antioxidants as tea polyphenol, carotenoid, gossypol, ferulic acid and so on.

No matter it is a natural or synthetic antioxidant, it is better to add it before grease does not contact with oxygen which will give full play to the effectiveness of antioxidants. If the grease has been oxidized and defeated, adding antioxidants will not have anti-oxidation effect. It is worth mentioning that with the development of high-level edible oil, the more refined the grease is, the lower the ability is to resist oxidation. So, the possibility of adding antioxidants into grease is higher. Adding antioxidants must consider the inter-solubility of oxidant and grease and coloring problem after adding antioxidants. If these two problems can be solved, it will bring benefits for both producers and customers.

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