Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii)
Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Gl...
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| Format: | Thesis |
| Language: | English English |
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2019
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| Online Access: | https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf |
| _version_ | 1817926503632994304 |
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| author | Mokhtar Mohammad Jaya |
| author_facet | Mokhtar Mohammad Jaya |
| author_sort | Mokhtar Mohammad Jaya |
| collection | UMS |
| description | Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Glacilaria sp. and Gelidiella sp. seaweed in wet condition were ever conducted. The objective of this study is to investigate the effect of storage on the quality like gel strength, viscosity and yield of dried seaweed Kappaphycus alvarezii to maintain for long period of storage. The various seaweed treatment methods will produce different quality of SRC. Similarly, the storage of dried seaweed is very important to guarantee the quality of SRC will be produced. Polyethylene (PE) used to pack the 300 g of dried seaweed for the purpose of storing in this study. There are two types of packaging that are studied, which is airtight packaging and porous packaging that are placed at different temperatures of 200C, 250C and 300C. Time for sample analysis is performed on the first day as quality control, day 7, 15, 30, 60, 90, and 120. The higher the storage temperature will cause mass of seaweed to decrease due to a reduction in the moisture content of seaweed. Similarly, porous packaging show more dramatic weight loss of seaweed than of airtight packaging. Nearly all the results show the gel strength, moisture content, percentage yield of SRC is stable after one month, fluctuates negligibly. |
| first_indexed | 2024-12-09T00:52:18Z |
| format | Thesis |
| id | ums.eprints-41352 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-12-09T00:52:18Z |
| publishDate | 2019 |
| record_format | dspace |
| spelling | ums.eprints-413522024-10-25T01:21:50Z https://eprints.ums.edu.my/id/eprint/41352/ Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) Mokhtar Mohammad Jaya TX341-641 Nutrition. Foods and food supply Semi-refined carrageenan (SRC) is important as hydrocolloid which acts as gelling agent, thickening agent, and a stabilizing agent in food and non-food product. Alkaline treatment is carried out to obtain the SRC from seaweed Kappaphycus alvarezii. Previously , storage studies was found that only Glacilaria sp. and Gelidiella sp. seaweed in wet condition were ever conducted. The objective of this study is to investigate the effect of storage on the quality like gel strength, viscosity and yield of dried seaweed Kappaphycus alvarezii to maintain for long period of storage. The various seaweed treatment methods will produce different quality of SRC. Similarly, the storage of dried seaweed is very important to guarantee the quality of SRC will be produced. Polyethylene (PE) used to pack the 300 g of dried seaweed for the purpose of storing in this study. There are two types of packaging that are studied, which is airtight packaging and porous packaging that are placed at different temperatures of 200C, 250C and 300C. Time for sample analysis is performed on the first day as quality control, day 7, 15, 30, 60, 90, and 120. The higher the storage temperature will cause mass of seaweed to decrease due to a reduction in the moisture content of seaweed. Similarly, porous packaging show more dramatic weight loss of seaweed than of airtight packaging. Nearly all the results show the gel strength, moisture content, percentage yield of SRC is stable after one month, fluctuates negligibly. 2019 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf Mokhtar Mohammad Jaya (2019) Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii). Masters thesis, Universiti Malaysia Sabah. |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Mokhtar Mohammad Jaya Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title | Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_full | Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_fullStr | Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_full_unstemmed | Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_short | Effect of storage on the physicochemical properties of packed raw dried seaweed (kappaphycus alvarezii) |
| title_sort | effect of storage on the physicochemical properties of packed raw dried seaweed kappaphycus alvarezii |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/41352/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/41352/2/FULLTEXT.pdf |
| work_keys_str_mv | AT mokhtarmohammadjaya effectofstorageonthephysicochemicalpropertiesofpackedrawdriedseaweedkappaphycusalvarezii |