EVALUATION OF THE SHELF-LIFE OF THE GREEN MACROALGA ULVA SP. TREATED AND STORED AT DIFFERENT CONDITIONS: FRESH, VACUUM, OVENDRIED AND FREEZE-DRIED

Continuity is essential in the food industry. To ensure a steady incorporation of seaweed biomass in food products, a consistent supply of high-quality biomass is crucial. However, seaweed biomass production from sea cultivation is generally inconsistent due to unpredictable environmental factors. Consequently, storing surplus biomass becomes a vital aspect of the supply chain. The shelf life of food products is determined by organoleptic and microbiological indicators, which are significantly influenced by the packaging and preservation methods. This study presents the results of an initial trial examining the effects of various conservation and packaging methods on the shelf life of Ulva biomass.