Study on color quality improvement and safety of seasoned seaweed
YIN Wei
QI Hang
JIANG Pengfei
Abstract：In the processing and storage of seasoned seaweeds,their color often deteriorates into brown.Through sensory evaluation and application of bionic technology,it was concluded that by adding 0.085 g/kg tartrazine and 0.009 68 g/kg brilliant blue in seasoned seaweeds,the optimum dyeing formula could be gotten.Based on The Measures for the Administration of New Varieties of Food Additives,an conservative exposure risk assessment of tartrazine and brilliant blue was conducted.The result showed in this formula,daily theoretical maximum exposure of tartrazine and brilliant blue were lower than allowable maximum ADI value,meeting the security requirement.
Keywords：seasoned seaweedcolor qualitybionic technologyfood additives
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 27-34 )