Through implementation of the project "Research on technology and equipment for preserving and processing sea grapes (Caulerpa Lentillifera) at industrial scale" (code KC07.08/11-15), scientists at the Nha Trang University have studied successfully the technological process to preserve fresh sea grapes  by salting method.

The preservation technology of fresh sea grapes by the salting method includes the following steps:

1) Pre-processing: harvested sea grapes (at the age of 35-40 days) were raised for preliminary processing in seawater at temperatures 28±2 °C for 48 hours;

2) Washing: the pre-processed seaweed is washed with a solution of 0.75% Oligochitosan to remove bivalve animals and inhibit bacteria from making rot (washing 2-4 times depending on the purity of the material). After washing, it will be left to drain in 10 minutes;

3) Centrifugal dewatering: centrifugal process is done by machine with a maximum rotational speed of 500 rounds/min or hand-crank device for about 3 minutes. In the centrifugal process, it is noteworthy to use soft cloth to line around the rotor or spinning chamber’s wall in order not to rupture sea grape balls;

4) Salt soak: the sea grape is soaked in 30% saline solution supplemented with sorbitol 3% during 2 hours at the rate of sea grape/saline solution as 1/3;

5) Storage: the salted sea grapes will be packed using vacuum packing with polyethylene bags and then stored in a refrigerator at 4 °C.

This method allows preservation of sea grapes in 3-6 months while ensuring its color and quality (green, characteristic fishy smell of seaweed, crunchy and fresh stem, sea grape balls is slightly salty).

For more information, please contact: M.A. Nguyen Thi My Trang - Faculty of Food Technology - Nha Trang University

No.2, Nguyen Dinh Chieu, Nha Trang, Khanh Hoa;

Tel: +8458.3832069/+84982890695

Source: khoahocvacongnghevietnam.com.vn