Assessment of food quality and microbial safety of brown macroalgae (<i>Alaria esculenta</i> and <i>Saccharina latissima</i>)

The methods employed were able to describe clearly the physical and microbial qualities of A. esculenta and S. latissima, and quality changes during processing. Based on the results, optimal cooking for a minimum of 15 min at 95 °C was suggested for S. latissima. Fresh and frozen A. esculenta showed the greenest color after heating for 5-9 s at a high temperature (> 85 °C). If a higher heat load is needed to achieve safe and stable food products, using fresh and not frozen A. esculenta is highly recommended, as fresh specimens remain green even after 15 min at 95 °C. © 2018 Society of Chemical Industry.