Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds-Influence on the Minerals and Trace Elements Composition.

Elsa F Vieira,Susana Machado,Manuela Correia,M Teresa Oliva-Teles,Simone Morais,Maria João Ramalhosa,Ana Carvalho,Valentina F Domingues,Cristina Delerue-Matos,Cristina Soares,Filipa Antunes

doi:10.3390/molecules25051133

Abstract

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.

Highlights

Seaweeds are rich sources of minerals (8–40%) due to their capacity to absorb inorganic substances from the surrounding marine media and store them in their tissues [1]
The concentration of heavy metals (As, Cd, Pb and Sn) found in the five species harvested in the Portuguese North-Central coast were significantly (p < 0.05, 95% confidence) lower than the maximal levels authorized in seaweeds [21]
All species were used as ingredients in the formulation of canned chub mackerel products and included in the sensory analysis

Summary

Introduction

Seaweeds are rich sources of minerals (8–40%) due to their capacity to absorb inorganic substances from the surrounding marine media and store them in their tissues [1]. Seaweeds present high concentrations of macrominerals (Ca, Mg, Na, P and K) and trace elements (Br, Co, Cu, Fe, I, Mn, Mo, Se and Zn), which significantly vary among red, brown and green species [4,5]. Mg and Fe seems to be prevalent in green seaweed species while red and brown seaweeds tend to accumulate higher concentrations of Na, K, Zn, Mn and I [4]. The health benefits of minerals from seaweeds have been reported in the literature [4,6]. Seaweeds are reported as one of the most important vegetable sources of Ca, and their intake could be useful for reducing the risk of Molecules 2020, 25, 1133; doi:10.3390/molecules25051133 www.mdpi.com/journal/molecules

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