Abstract
The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase ( P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease ( P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased ( P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower ( P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased ( P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase ( P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest ( P < 0.05) in the samples containing Sea Spaghetti.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
