Quality factors in processing and processing of belted algae (Saccharina latissima)




Þóra Valsdóttir, Símon Sturluson

Supported by:

AVS (V11 002‐11)


Þóra Valsdóttir

Project Manager

Quality factors in processing and processing of belt algae (Saccharina latissima)

This report describes the collection of information on methods for assessing the main quality aspects of raw materials, the processing and processing of gillnets and their control for human consumption. Sampling and measurements of raw materials and processed products were then carried out to test and evaluate the relevant methods. The report is part of the Belt Algae Food Development project, which aims to acquire knowledge and skills in the handling and processing of algae and to demonstrate the potential for value creation from it.

Methods were evaluated for measuring the main quality indicators of sugar kelp (Saccharina latissima) as raw material for food applications.

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