Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
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Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food. / Jönsson, Madeleine; Merkel, Annabell; Fredriksson, Cecilia; Karlsson, Eva Nordberg; Wendin, Karin.
I: Algal Research, Bind 75, 103258, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
AU - Jönsson, Madeleine
AU - Merkel, Annabell
AU - Fredriksson, Cecilia
AU - Karlsson, Eva Nordberg
AU - Wendin, Karin
N1 - Publisher Copyright: © 2023 The Authors
PY - 2023
Y1 - 2023
N2 - Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7–11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of histidine (Ulva sp. had also lower levels of lysine). All species were generally perceived to have high taste of saltiness, medium umami, low bitterness and sourness, and no sweetness. Overall, P. palmata stood out most from the other species with its red magenta colour, sea and shellfish odour, umami taste, and firm and chewy texture. Contrary, Ulva sp. was perceived as the saltiest species, with a lightness in colour and elements of yellow, an odour resembling lemon and fresh grass, and the least crispy, firm, and chewy texture. The two brown species, S. latissima and A. esculenta, were overall perceived as similar to each other. The mapping of seaweed's attributes in this study can be directly useful as knowledge for the improvement of future seaweed products and their availability in Western food cultures.
AB - Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7–11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of histidine (Ulva sp. had also lower levels of lysine). All species were generally perceived to have high taste of saltiness, medium umami, low bitterness and sourness, and no sweetness. Overall, P. palmata stood out most from the other species with its red magenta colour, sea and shellfish odour, umami taste, and firm and chewy texture. Contrary, Ulva sp. was perceived as the saltiest species, with a lightness in colour and elements of yellow, an odour resembling lemon and fresh grass, and the least crispy, firm, and chewy texture. The two brown species, S. latissima and A. esculenta, were overall perceived as similar to each other. The mapping of seaweed's attributes in this study can be directly useful as knowledge for the improvement of future seaweed products and their availability in Western food cultures.
KW - Alaria esculenta
KW - Marine macroalgae
KW - Palmaria palmata
KW - Saccharina latissima
KW - Ulva sp.
U2 - 10.1016/j.algal.2023.103258
DO - 10.1016/j.algal.2023.103258
M3 - Journal article
AN - SCOPUS:85171194690
VL - 75
JO - Algal Research
JF - Algal Research
SN - 2211-9264
M1 - 103258
ER -
ID: 369345886