D. An

Fermented Sargassum-Based Seafood Rice Seasoning: Prototype Development and Mix Design Optimization

Direct incorporation of brown-seaweed biomass into foods is limited by its fibrous texture and by the challenge of retaining desirable marine and umami notes without an excessive fishy odor. This study evaluated whether fermented commercial Sargassum spp . biomass could be incorporated into a dry seafood seasoning...