Abstract
This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused significant changes in the polar and non-polar metabolic composition of salmon muscle upon its storage. The mutual diffusion of sugar kelp and salmon metabolites caused a significant decrease of the formation of the off-smelling compound trimethylamine and the biogenic amines, along with an increase of umami-related compounds (aspartate and succinic acid). Carotenoid composition of the seaweed-treated samples significantly differs from the reference samples. The amount of wet seaweeds used for the treatment and the time passed after the fish slaughter influence salmon quality parameters.
Highlights
Oceans house an enormous amount of marine resources that can be utilized to satisfy the needs of the human population
There is a potential for introducing seaweeds and new functional food products containing seaweed to the European cuisine and food industry, which are more sustainable to produce and reduce the strain on land-based agriculture
This study assessed the metabolic response of salmon muscle to the addition of seaweed during storage (Experiment 1)
Summary
Oceans house an enormous amount of marine resources that can be utilized to satisfy the needs of the human population. While the aquaculture industry is well established in the European countries, the production of food products made from seaweeds is mainly limited to additives. Alginate and carrageenan are extracted from seaweeds and used as thickeners in foods [1,2]. Seaweeds contain various bioactive compounds, which makes them a source of nutritious biomass that can be utilized for food and feed purposes [4,5,6]. Different methods to obtain biologically active compounds from algal biomass and possible applications of seaweed extracts were described in detail by Michalak and Chojnacka [7]. Proteins, minerals, lipids, polyunsaturated fatty acids as well as antioxidants, pigments and other bioactive compounds which have antibacterial, antiviral, antifungal, antioxidative, anti-inflammatory, and antitumor properties [7]
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