1. Trang H. P. Tran, Thu Q. D. Dinh, Thanh T. Le, Trinh A. Nguyen, & Tuyen C. Kha (2025). Production of healthy snack with addition of Monostroma nitidum. The Journal of Agriculture and Development, 24(6), 147-159.
Abstract: Monostroma nitidum, a green seaweed of the Ulvophyceae, remains underutilized despite its significant nutritional potential. In response to the growing global demand for healthy snack options, consumers are increasingly seeking innovative and nutrient-rich products. This research investigated the proximate composition of dried green seaweed and developed a nutritious snack. The most suitable conditions for steaming (90°C for 30 min) and air-drying temperature (60°C) were determined based on sensory evaluation and texture analysis. The findings demonstrate that the developed seaweed-added snack is suitable for large-scale production, with processes aligned to practical manufacturing requirements. This innovative product is expected to introduce a new and healthy option to the snack market.
Keywords: Monostroma nitidum, Physical properties, Seaweed-added snack, Sensory characteristics, Texture.
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2. Binh Q. Truong, Hieu Tran, & Tuyen C. Kha (2026). The effect of high-pressure processing on Pangasius sausages (Pangasianodon Hypophthalmus) supplemented with seaweed (Undaria Pinnatifida). Journal of Food Measurement and Characterization.
Abstract: This study investigated the impact of high-pressure processing on Pangasianodon hypophthalmus sausages fortified with 2% Undaria pinnatifida under reduced salt conditions of 1% and 2% NaCl. Samples were subjected to 400 or 500 MPa at 10 °C for 10 min and evaluated for microbiological quality, color parameters, textural properties, water-holding capacity, protein solubility, structural modifications assessed by Fourier-transform infrared spectroscopy and SDS-PAGE, and microstructure examined by scanning electron microscopy. High-pressure treatment markedly decreased aerobic bacterial counts relative to thermally processed controls. In addition, pressure-treated samples exhibited enhanced whiteness, improved water retention, and superior gel strength and elasticity. Processing at 400 MPa produced a more uniform and compact gel matrix with greater mechanical integrity and brightness, whereas 500 MPa slightly reduced hardness and protein solubility, suggesting partial over-denaturation at higher pressure. Spectroscopic analysis indicated that high-pressure processing modulated protein secondary structure without disrupting the primary chemical framework, leading to a smoother and more cohesive microstructure compared with conventional heating. Overall, the combination of high-pressure processing and seaweed incorporation improved physicochemical and microbial quality while supporting sodium reduction, highlighting its potential for developing value-added Pangasius products.
Keywords: High-pressure processing, Pangasius sausage, seaweed supplementation, protein gelation, texture and microstructure